Plantain Mash

• 2 medium green plantains, unpeeled
• Hot water as needed
• 2 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

1. Cut off ends of plantains and discard. Slice plantains in half crosswise
2. Place them in a large pot and cover with water. Bring to a boil over medium-high heat.
3. Cook until plantains are soft (30 to 40 minutes)
4. Peel them and slice them into small pieces. Tranfer to a bowl and use a potato masher or a fork
5. Add water until desired consistency is reached

Beef

• 2 tsp olive oil
• 1/2 cup chopped bell pepper
• 1 onion chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 pound ground beef
• 3 chopped tomatoes
• 10 pimento stuffed olives thinly sliced
• 2 tsp capers
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp pepper

1. Heat oil on a skillet
2. Add pepper, onion, garlic. Cook and stir until softened
3. Add beef. Cook until no longer pink. Crumble it if needed.
4. Add tomatoes, olives, capers, cumin, salt and pepper.
5. Cover reducing heat to low and simmer for about 15 minutes.

Serve plantain mash and top with beef. Add sliced avocado (optional)

• 1/4 cup soy sauce
• 1/4 cup Coca-cola
• 3 tbsp brown sugar
• 1 tbsp olive oil
• 1/2 pear (grated on the large holes of a box grater)
• 2 garlic cloves, minced
• 2 pounds beef short ribs
• Salt

1. Combine the soy sauce, coca-cola, brown sugar, oil, pear and garlic in a bowl. Mix until the sugar dissolves.
2. Add the short ribs and let them marinate in the refrigerator for 1 to 4 hours
3. Grill over high heat until desired doneness.
4. Add salt to taste

• 2 pounds eggplant
• Salt
• 2-3 tbsp olive oil

Meat Sauce:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 pound ground beef ▢ 1/2 cup red wine , dry (optional)
• 1 can 14 oz crushed tomatoes
• 3 tbsp tomato paste
• 1 cup water
• 1.5 beef bouillon cube
• 2 bay leaves
• 1.5 tsp sugar
• 2 tsp dried oregano
• 3/4 tsp salt

Bechamel Sauce:

• 4 tbsp butter
• 5 tbsp flour
• 2 1/2 cups milk
• 1/4 tsp nutmeg
• 1/2 cup parmesan cheese
• 1 egg
• 1 egg yolk
• 1 chicken bouillon cube
• 1/4 tsp pepper

Topping:

1/2 cup panic crumbs

PREPARATION

1. Cut eggplant – thin slices. Place eggplant on a paper towel. Sprinkle with salt. Leave to sweat for 30 minutes. 
2. Meanwhile, make Meat Sauce and Béchamel Sauce.
3. Preheat oven to 450F. 
4. Cover eggplant with paper towels and tap dry
5. Lay on parchment paper lined trays, brush with oil., and bake 15 – 20 minutes. Remove and set aside to cool slightly.

Meat Sauce:

1. Heat olive oil in a large skillet, then cook the garlic and onion for 2 minutes. 
2. Add the beef nd cook until it changes from pink to brown
3. Add wine cook for 2 minutes
4. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

Bechamel Sauce:

• Melt butter in a pan. Add flour and cook for 1 minute, stirring constantly.
• Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens. Add chicken cube, pepper and nutmeg
• Remove from the stove and whisk in cheese
• Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Assemble:

1. Lower oven to 350F
2. Place half the eggplant in the bottom of a baking dish then top with the meat sauce
3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
4. Bake for 30 – 40 minutes or until golden brown.