Imqarrun il-forn (Baked Macaroni)

Mqarrun il-forn (Baked macaroni)

Boil 500g macaroni al dente (about ten minutes).  For the bolognaise sauce fry one chopped onion, 3 cloves chopped garlic, 4 chopped back bacon rashers, (optional, chopped chicken liver), 500g mince (I use a mix of pork and beef), 6 large chopped tomatoes, 3 tbs tomato puree, some mixed spice, seasoning, stock cube, one glass white wine, 1 tbs sugar, (optional chopped basil).  Simmer till thick.  Grill a chopped aubergine till golden and boil two eggs and slice.  Grate 200g cheddar.   Mix together the cooked pasta, sauce, grilled aubergine and boiled eggs; add two beaten eggs and half the grated cheese. Pile in a dish, sprinkle some breadcrumbs and the remaining cheddar on top, and bake for about 45 mins or till golden.  Nice served warm or cold.