Risoni Bake

• 1 cup Risoni Pasta
• 1 pound, 1-23 ounces, weight Ground Beef
• 1 whole Eggplant
• 1 whole Onion
• 2 cloves Garlic
• 3 Tablespoons Tomato Paste
• 5 leaves Basil
• 2 teaspoons Oregano, Dried
• 1/2 teaspoons Chili Powder
• 1 whole Zucchini
• 3/4 pounds, 2-18 ounces, weight Whole Tinned Tomatoes
• 1 whole Egg
• 1- 1/2 cup Natural Yoghurt
• Grated Cheese, For Topping

1. Cook risoni in salted water until al dente.
2. Slice eggplant into 2 cm thick pieces.
3. Pan fry in a little oil on both sides to soften.
4. Set aside.
5. Fry onion and garlic in oil until onion is transparent.
6. Add in beef and cook until brown.
7. Mix in tomato paste, herbs and spices.
8. Then stir in tinned tomatoes and zucchini.
9. Simmer together for 10 minutes.
10. Stir in risoni and salt and pepper to taste.
11. Pour the mixture into an oven proof casserole dish.
12. Layer the eggplant on top of the mixture.
13. Mix together egg and yoghurt.
14. Pour over the eggplant and smooth out.
15. Top with a little grated cheese and bake in the oven at 190 deg C for 25 minutes, or until yoghurt has become firm.

pasta, weight ground beef, eggplant, onion, garlic, tomato paste, basil, oregano, chili powder, zucchini, tomatoes, egg, natural yoghurt

Taken from tastykitchen.com/recipes/main-courses/risoni-bake/ (may not work)