Stuffed Capsicum - Oven

Ingredients:

• 500g beef mince
  
• 1 tbsp olive oil
• 1 medium size onion, diced
• 400g tin diced tomatoes with basil and oregano
• 1 tsp minced garlic  
• 1 cup cooked rice
• 1 heaped dsp cornflour
• ½ cup shredded cheese
• 4-6 capsicum (depending on size)

Method:

1. Preheat oven to 200ºC
2. Cut off  the stem end from each of the capsicums discarding the seeds
3. Remove stem from stem ends and discard stems
4. Dice stem-ends and set aside
5. Put capsicums into a baking tray lined with baking paper 
6. Add oil and onion to a saucepan and cook until translucent
7. Add mince, after a while, pour off liquid then return to hotplate  and cook until browned
8. Add and mix through, tin of diced tomatoes, cooked rice, diced stem-ends of capsicum, and garlic
9. When the mince mix is heated through, dissolve cornflour in a little water and stir into the mince mix to thicken
10. Remove mince mix from hotplate, fill each capsicum with the mix, then sprinkle with cheese
11. Cook in oven until cheese top browns  (20 to 30 minutes)

Eggplant, Tomato & Basil Pasta

Ingredients

• 2 large eggplants, quartered lengthways, cut into 2cm pieces 
• 350g spiral GF pasta
• 700g bottle GF pasta sauce 
• 1/4 bunch basil leaves
• 30g parmesan, finely grated
• 1 tbsp extra virgin olive oil   

Method

1. Preheat oven to 210°C. 
2. Line baking tray(s) with baking paper. Arrange eggplant, in a single layer, on tray(s). Drizzle over oil and season with pepper. 
3. Bake for 25 minutes or until golden and tender. Set aside to cool slightly. 
4. Cook pasta according to packet instructions in a large saucepan. Drain, reserving 1/4 cup cooking liquid. 
5. Combine pasta, reserved cooking liquid, pasta sauce, eggplant and half of the basil in a large, deep frying pan over medium heat. 
6. Cook for 2 minutes, stirring, or until heated through. 
7. Serve pasta topped with parmesan and remaining basil.