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1
Cut onion and bell peppers into 1/4-inch dice.
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2
Drain whole tomatoes, reserving juice, and chop.
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3
Halve olives crosswise.
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4
Heat a large nonstick skillet until hot and crumble beef into skillet.
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5
Saute beef over moderately high heat, stirring and breaking up any clumps, until no longer pink, about 5 minutes.
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6
Stir in salt, black pepper, onion, and bell peppers and saute, stirring, until vegetables are softened, any juices are evaporated, and meat begins to brown, about 6 minutes.
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7
Stir in tomatoes with reserved juice, olives, and remaining filling ingredients and simmer, partially covered and stirring occasionally, until most of liquid is evaporated, about 30 minutes.
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8
Discard bay leaves.
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9
Cool filling uncovered.
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10
Filling may be made 2 days ahead and chilled, covered.
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11
Cut ends from plantains and peel fruit.
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12
Diagonally cut plantains into 1/3-inch-thick slices.
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13
In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and saute plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding remaining oil to skillet as necessary.
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14
With a slotted spatula transfer plantains as fried to paper towels to drain.
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15
Preheat oven to 350F.
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16
Oil a 2 1/2-quart baking dish (about 1 1/2 inches deep).
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17
In a small bowl beat together eggs and water and pour half of mixture into baking dish, tilting to coat bottom and sides.
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18
Arrange about one third plantains over bottom and up sides of baking dish tightly in one layer.
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19
Spread half of filling in dish and sprinkle with half of Parmesan.
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20
Arrange half of remaining plantains on top of Parmesan in one layer.
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21
Top plantains with remaining filling and sprinkle with remaining Parmesan.
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22
Top pie with remaining plantains.
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23
Pour remaining egg mixture over pie, tilting dish so egg spreads to edges.
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24
Bake pie, covered with foil, in middle of oven until heated through and bubbling at edges, about 1 hour.
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25
Cool pie 10 minutes.
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26
(If desired, unmold before serving: Run a thin knife around edge of pie, invert a serving plate on top of pie, and invert pie onto serving plate.)
