Caribbean Kugel

• 6 large ripe plantains
• Vegetable oil for frying
• 2 medium onions
• 1 large sweet green pepper
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 pounds lean ground beef
• 13 cup pitted green olives
• 1/4 cup raisins
• 1 1/2 to 2 cups tomato sauce
• 1 cup white or red wine
• Salt and freshly ground pepper to taste
• 3 eggs

1. Peel plantains, and cut each into 4 or 5 slices lengthwise.
2. Heat about 1/4-inch of the vegetable oil in a pan, and fry as many slices as can fit in pan at one time.
3. Fry slices for about 2 minutes on each side, or until golden.
4. Remove from pan, drain on paper towels, and blot any remaining oil from slices.
5. Repeat with remaining slices.
6. Heat oven to 350 degrees.
7. Chop onions and green pepper into 1-inch pieces.
8. Heat olive oil in a large pan, and saute vegetables until tender.
9. Add garlic, and stir-fry for 1 minute.
10. Add ground beef and cook over medium-high heat until meat loses its red color, breaking it up and mashing with a potato masher so mixture is as fine as possible.
11. Reduce heat to low and add olives, raisins, tomato sauce, wine and salt and pepper to taste.
12. Simmer for 15 minutes, stirring occasionally.
13. Beat eggs in a small bowl.
14. Assemble kugel in a 9-by-13-inch glass baking dish by arranging a layer of plantain slices, meat mixture, and remaining plantain slices.
15. Slices should touch each other but not overlap.
16. Pour beaten eggs on top, and spread over plantains.
17. Bake about 30 minutes or until top is golden brown.

plantains, vegetable oil, onions, sweet green pepper, olive oil, garlic, lean ground beef, green olives, raisins, tomato sauce, white, salt, eggs

Taken from cooking.nytimes.com/recipes/6356 (may not work)