3 eggplants, sliced into 3mm thick rounds
Bertolli Originale Extra Virgin Olive Oil
250g spaghetti, broken into 3
500g lean beef mince
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
400g tinned tomatoes
2 tsp dried oregano
1 tsp caster sugar
250g frozen peas
90g grated cheddar cheese
90g grated parmesan
4 tbsp dry breadcrumbs
Basil leaves, to serve
Sea salt and freshly cracked black pepper
Preheat oven to 180ºC. Lightly grease a 23cm round cake tin with Bertolli Originale Extra Virgin Olive Oil. Sprinkle base and sides with breadcrumbs.
Lightly brush the eggplant slices with Bertolli Originale Extra Virgin Olive Oil. Heat BBQ or chargrill pan and grill eggplant, turning, until both sides are charred and the eggplant is soft.
Cook spaghetti according to packet instructions and drain. Set aside.
Heat 1 tbsp Bertolli Originale Extra Virgin Olive Oil in a large frypan over medium heat. Saute onion and garlic 2-3 mins until softened then add mince, tomato paste, tinned tomato, oregano and sugar. Season generously with salt and pepper then simmer for 30 mins, stirring occasionally.
Combine cooked spaghetti, mince sauce, frozen peas and cheeses.
Line the base and sides of the prepared tin with the grilled eggplant (reserve 1/3rd for the base) and fill with mince mixture. Top with remaining eggplant, sprinkle with breadcrumbs and bake for 1 hour. Rest in tin 10 mins before turning out and serving.