Preparation time: 15 min.
Cooking time: 1:05 hr.

Marinade time: 30 min
 

Ingredients
2-3/4 eggplants, cut into 1/2 inch slices
1-1/4 tsp. salt, approximately
4-1/4 cups shell pasta
1/3 cup olive oil
1-1/4 onions\cooked, chopped
3 cloves garlic, crushed
4 tomatoes\cooked, chopped
1/3 cup plus 2 Tbs. tomato paste
2 cups water
2-3/4 tsp. sugar
4 zucchini\cooked, chopped
1-1/4 large red peppers, chopped
1-1/2 lbs. organic rump, sirloin or fillet steak, sliced
1-1/4 tsp. dried tarragon leaves
2-3/4 cups mozzarella cheese, grated
3 Tbs. plus 2 tsp. fresh parsley, chopped



Cooking Directions

Place eggplant slices on a wire rack. Sprinkle with salt and stand 30 minutes. Rinse eggplant under cold water and drain on absorbent paper. Cook pasta in a large pan of boiling water 10
minutes, or until al dente. Drain. Heat oil in a heavy nonstick pan
over medium high heat. Add onion and garlic and cook, stirring, until
onion is soft. Stir in next 4 ingredients and bring to a boil. Lower
heat and simmer, uncovered, 10 minutes. Stir in next 4
ingredients and simmer further 15 minutes. Stir in pasta and
simmer, uncovered, until mixture is slightly thickened.

Preheat oven to 350°F. Spread 1/3 of beefmixture into a casserole dish (2 quarts plus 3 cups capacity) and top with a layer of eggplant. Repeat layering,
finishing with eggplant. Sprinkle with cheese and bake about
25 minutes, or until eggplant is tender and cheese is lightly
browned. Serve sprinkled with parsley.