Stuffed Cottage Bread Loaf

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 eggplant, sliced (300g)
• 2 tablespoons olive oil, plus
• 2 tablespoons olive oil
• 1 red onion, chopped
• 150 g sliced mushrooms
• 2 garlic cloves, crushed
• 500 g ground lamb
• 1 (400 g) can tomatoes
• 1 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 loaf cottage loaf bread (25cm round)
• 1 cup grated mozzarella cheese (100g)
• 125 g black olives, halved
• 50 g chopped sun-dried tomatoes
• 1/2 cup shredded fresh basil, firmly packed
• 1/4 cup freshly grated parmesan cheese
• 250 g ricotta cheese

Recipe

• 1 brush eggplant with oil and grill both sides of eggplant until lightly browned.
• 2 heat extra oil in a pan, add onion, garlic and mushrooms; cook 2 minutes.
• 3 add mince and cayenne and stir over heat until mince is browned.
• 4 stir in undrained tomatoes and sugar; bring to boil and simmer uncovered for about 10 minutes, until liquid is evaporated and mixture is thick.
• 5 slice top from loaf of bread, hollow out base of loaf leaving a 2cm shell.
• 6 press mince mixture into base of loaf, top with mozzarella cheese, olives, sun-dried tomatoes basil and eggplant.
• 7 sprinkle with parmesan cheese and top with ricotta cheese. replace top of loaf.
• 8 wrap loaf firmly in aluminum foil; place on an oven tray and bake in a moderate oven (180d) for about 45 minutes until heated through.