Bolognaise stuffed eggplant

Method:

Preheat oven to 180°C. Use a teaspoon to scoop the flesh from the eggplant halves, leaving a 1cm-thick border.

Place the bolognaise sauce, peas and feta in a large bowl and stir to combine.

Spoon the bolognaise mixture evenly among the eggplant cavities. Place the stuffed eggplant in a large baking dish or roasting pan. Drizzle with oil and season with salt and pepper. Bake in oven for 1 hour or until eggplant is tender.

Sprinkle with oregano leaves and serve immediately.

Bolognaise sauce:

Ingredients:

2 tablespoons olive oil

1kg lean beef mince

4 celery sticks, trimmed, finely chopped

2 carrots, peeled, finely chopped

1 brown onion, halved, finely chopped

2 garlic cloves, crushed

1 x 800g can diced Italian tomatoes

55g (¼cup) tomato paste

250ml (1 cup) white wine

3 dried bay leaves

3 sprigs fresh thyme

Salt & freshly ground black pepper

Method:

Heat half the oil in a large frying pan over medium-high heat. Add half the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

Transfer to a large heatproof bowl. Repeat with the remaining mince, reheating pan between batches.

Heat the remaining oil in the same pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 10 minutes or until vegetables soften.

Add the mince, tomato, tomato paste, wine, bay leaves and thyme and stir until well combined.

Cover and bring to a gentle simmer. Simmer, stirring occasionally, for 1 hour. Uncover and cook for a further 10 minutes or until sauce thickens slightly.

Remove from heat. Remove the bay leaves and thyme sprigs and discard.

Taste and season with salt and pepper.