Pana Peppate
Pana Peppate (Peppatile
Italian Stuffed Meat Loaf
Italian Stuffed Meat Loaf
Meat Loaf
1 pound lean ground beef
1 cup oats
1 (15 1/2 oz) jar spaghetti sauce, divided
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 egg, slightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon pepper
Filling
1/3 cup of any one or all of the following:
sliced mushrooms, sliced ripe olives, shredded
mozzarella cheese, shredded zucchini
Topping
1/2 cup shredded mozzarella cheese
Ripe olives, sliced
Preheat oven to 350 deg F
Grease an 8-inch square baking pan
For meat loaf, combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire sauce and pepper; mix well
Separate mixture into two equal parts
Shape each into a patty about 7 inches in diameter
Place filling on one patty to within 1/2 inch of edge
Place in prepared pan
Bake 45 to 50 minutes or until meat is done
Top loaf with remaining spaghetti sauce and mozzarella cheese
Garnish with olives
Caponata
Caponata (Aubergine Salad)
1 pound eggplant, cut into cubes
2 tablespoons olive oil
4 stalks celery, sliced
1 onion, sliced
8 ozs tomatoes, peeled and chopped
2 tablespoons capers
2 tablespoons pine nuts
1 tablespoon granulated sugar
1/2 cup red wine vinegar
1/4 cup large green olives
Salt, to taste
Pepper, to taste
Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour
Dry them thoroughly on paper towels
Heat plenty of olive oil in a skillet and fry the eggplant until they are brown
Drain on paper towels
Fry celery in the same oil as the eggplant and, when brown, remove from the pan
Add onion and cook until soft
Add tomatoes and cook gently for 10 minutes
Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes
You may can this or serve it cold after making
To can, pour into glass jars, seal and boil for 20 minutes
It will keep for months