2 medium eggplants (600g)
200g baby spinach leaves
150g ricotta
1 egg white
1/2 cup (50g) coarsely grated cheese mozzarella
1/3 (25g) coarsely grated cheese parmesan
BOLOGNESE SAUCE
2 teaspoons olive oil
1 large brown onion (200g), chopped coarsely
1 small red capsicum (150g), chopped coarsely
1 small green capsicum (150g), chopped coarsely
2 cloves garlic, crushed
250g ectra lean beef mince
1 large roma tomato (90g), chopped coarsely
1 tablespoon tomato paste
1/2 cup (125ml) dry red wine
400g can tomatoes
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh oregano
GARDEN SALAD
100g baby rocket leaves
1/ 2 cup loosely packed fresh basil leaves
1 tablespoon balsamic vinegar
1 teaspoon olive oil
Instructions
1 Make bolognese sauce
2 Meanwhile, cut eggplants into 2mm slices; cook on heated lightly oiled grill until just tender
3 Preheat oven to moderate
4 Boil, steam or microwave spinach until wilted; drain. Cool 10 minutes; using hands, squeeze as much as liquid as possible from spinach. Combine spinach ricotta and egg white in a medium bowl
5 Spread 1 cup of the sauce over shallow 2-litre (8-cup) ovenproof dish. Top with half of the eggplant, then half of the spinach, then another cup of sauce, the remaining eggplant and the remaining spinach mixture. Spread remaining sauce over the top then sprinkle with combined cheese. Bake uncovered in moderate oven 20min until top browns lightly. Let stand for 10minutes.
6 Meanwhile, make a garden salad
7 Divide bolognese bake between serving plates; serve with salad
BOLOGNESE SAUCE
Heat oil in a medium frying pan: cook onion, capsicums and garlic, stirring, until onion softens. Add beef to pan; cook, stirring, until beef changes colour. Add chopped tomato and tomato paste; cook, stirring 3 minutes. Stir in wine and undrained tomatoes; bring to a boil. Reduce heat simmer, uncovered, about 25 minutes or until sauce thickens. Remove from heat; stir in herbs
SALAD Combine ingredients in a medium bowl
servings 4 13.4g carbohydrates; 20.3g total fat (9.2g saturated fat); 1563KJ (373 cal); 29.1g Protein
