Plantain and Meat Pie

Heat olive oil in a large skillet over medium heat. Add onions, aji dulce, bell peppers, and garlic, and cook until soft, about 5 minutes. Increase heat to medium high, add meat, and sauté, breaking up meat with a wooden spoon, until cooked through and liquid has evaporated, 8 to 10 minutes. Add tomatoes, string beans, cilantro, olives, and capers. Season to taste with salt and pepper. Sauté for 1 minute, then set aside.

Trim ends of plantains with a sharp knife, then make a few slits through skin the length of each plantain. Use thumb to help peel skin from flesh. Trim off any woody fiber stuck to plantains. Slice plantains lengthwise into 1/4 in. thick slices. Pour vegetable oil into a large skillet to a depth of 1/2 in. and heat to 325 degrees F. on a candy thermometer over medium heat. Fry plantains in batches until slightly caramelized and golden yellow, 1 1/2 to 2 minutes per side. Drain on paper towels and season with salt.

Preheat oven to 350 degrees F. Arrange a third of plantains in a layer in a medium baking dish; cover with half the filling. Repeat layers, ending with plantains. Pour eggs over plantains. Bake until eggs are set, about 30 minutes.

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