PIÑON –(PR beef and ripe plantain lasagna)

3 very ripe plantains
Oil for frying
1 onion, chopped
1 green pepper, chopped
2 cloves garlic crushed
1 lb. ground beef
1/4 cup tomato sauce
1 Tablespoon capers
1 Tablespoon sliced green olives (optional)
Salt and pepper
1/2 pound green beans, fresh or frozen, cut in 3-inch pieces
6 eggs
1/4 cup butter

Peel the plantains, cut into 2-inch thick lengthwise slices, and fry in oil till golden brown. Remove, drain, and keep warm. In a frying pan, saute the onion, green pepper, and garlic until soft but not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in the tomato sauce and add the capers and olives, if desired. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper to taste. Wash the string beans and steam until tender. Beat the eggs, adding salt and pepper to taste. Butter the sides and
bottom of a round casserole and melt the remaining butter in the bottom. Pour in *half* of the beaten eggs and cook over medium heat for about 1 minute or until slightly set. Cover the eggs with one-third of the plantain slices, following with layers of half the ground meat and half the string beans. Add another layer of plantains, the remainder of the ground beef, another layer of beans, and top with plantains. Pour the rest of the beaten eggs over the top. Then, place covered in a preheated 350-degree oven for about 25 minutes or until golden brown and cooked. Serve with rice and beans. Serves 6 Delicious!