Criollo Beef, Roasted Eggplant and Gratin Cassava Pie

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish about 9 x 12 inches with a little of the olive oil.

2. 2

   Place the eggplant slices on a tray, brush them with 1 tablespoon of the olive oil, season with part of the salt and black pepper, and roast for 20 minutes at 220 °C / 425 °F, turning halfway through. Set aside.

3. 3

   While the eggplant roasts, cook the cassava in a pot of water with a pinch of salt for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash the cassava with the milk, butter, and grated hard cheese until thick and creamy. Keep warm.

4. 4

   Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

5. 5

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the sweet paprika, ground cumin, dried oregano, chili flakes, the remaining salt, and black pepper.

6. 6

   Pour in the crushed tomato, stock or water, and the green olives. Cook for 8 to 10 minutes over medium heat until the filling is juicy but not watery. Turn off the heat and stir in the fresh parsley.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Spread the beef filling evenly in the greased baking dish. Cover with the roasted eggplant slices.

8. 8

   Spread the cassava mash on top, smoothing it with a spoon. Scatter the creamy melting cheese or shredded mozzarella over the surface and drizzle with the remaining tablespoon of olive oil.

9. 9

   Bake the pie for 18 to 20 minutes at 200 °C / 400 °F, until piping hot and the cheese is golden. For extra color, broil for the final 2 to 3 minutes, watching closely.

10. 10

    Let rest for 10 minutes before serving so it can set. Cut into portions and serve hot.