Pastelon (Plantain Lasagna)

Pastelon (Plantain Lasagna)

3 garlic cloves, chopped
1/2 cup pitted olives, pepper or onion-stuffed
2 green bell peppers, chopped no seeds
1/2 medium onion, chopped
2 tbsp olive oil
3 bay leaves
2 tbsp dry white wine
1/2 lb lean ground beef
1/3 cup raisins
6 plantains, ripe but not overripe sliced lengthwise.
2 tbsp olive oil
3 tbsp melted butter
2 eggs scrambled
1 tbsp grated parmesan cheese
Place the olive oil in a Saute pan and heat over medium heat. Add the garlic olives, peppers, onion bay leaves and dry white wine. Sauté for 4 to 5 minutes. Stir the ground beef into the Saute pan. Cook for about ten minutes and then add the raisins. Cook ten more minutes until the beef is cooked but not dry. Remove the bay leaves. Slice the plantains lengthwise. Use a fry pan for the plantain slices. Cook over medium heat in two tablespoons of olive oil. Remove from the fry pan and place on absorbent paper towels. Use a square ½ hotel pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna. Alternate rows of plantains and meat until both are used up. Mix the scrambled eggs with the melted butter and the parmesan cheese. Pour the mixture over the plantains and meat.
Bake at 350 degrees for about twenty minutes.