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1) Preheat the oven to 350u00b0F. Butter a 9-inch square casserole dish.
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2) Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
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3) In the meanwhile, heat the olive oil in a large saute pan over medium-high heat.
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4) Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetables are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
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5) Drain the tender plantains and return them to the pot. Puree the plantains with the potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
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6) Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese.
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Layer the vegetables over the cheese and cover them with another 1/3 of the cheese.
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Add the remaining mashed plantains on top and cover them with the remaining cheese.
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7) Bake for 15 -20 minutes or until the cheese is bubbly and golden brown.
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8) Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
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9) Serve the plantain casserole from the baking dish and passed the sliced avocados separately.
