3 very ripe plantains
oil for frying
1 onion, chopped
1/2 green pepper, chopped
2 cloves garlic
1/2 pound 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, sauté onion, green pepper, and garlic until soft but not brown. Add ground beef and fry at high heat for 3 minutes. Pour in tomato sauce and add capers and olives, if desired. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper to taste.

Wash string beans and steam till tender. Beat eggs, adding salt and pepper to taste. Butter sides and bottom of a round casserole and melt 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 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. Cook over low heat for 15 minutes, uncovered, being careful not to let the omelet burn.

Place in a preheated 350°F oven for 10 to 15 minutes to brown the top of the Pinon. Serve with rice and beans. Excellent for lunch.

Serves 4