Pastelon De Maduro (Sweet Plantain Casserole)

		2 tbsp olive oil 3 garlic cloves 1/2 cup green pitted olives 2 green bell peppers, chopped 1/2 medium onion, chopped 3 bay leaves 2 tbsp cooking wine 1 lb lean ground meat 1/3 cup raisins  (optional) 6 ripe plantains  (Or a large bag of whole frozen sweet plantain) 2 tbsp olive oil 3 tbsp melted butter 3 beaten eggs 1 tbsp grated parmesan cheese 1 lbs Mozzarella shredded cheese One can of green French cut beans (optional)
		Procedure:
	Pour the olive oil in a medium saucepan and heat over medium heat. Add onions, wine, green peppers, olives, bay leaves and garlic last after onions and peppers have become soft and sauté for about five minutes. Stir the ground meat into the ingredients already in the saucepan and brown meat for about ten minutes. Add the raisins. Continue to cook for another ten minutes or until the meat is cooked but not dry.  Remove the bay leaves at this time add the drained green beans to meat mixture. Always season to your taste. Taste frequently. Slice the plantains lengthwise. Use a separate saucepan to fry the plantain slices over medium heat in two tablespoonfuls of olive oil. Remove from the saucepan. Wipe excess oil with paper napkins. Use a deep square baking pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna. Alternate rows of plantains, mozzarella and meat until all is used up. Pour the remaining melted butter, cheese and the beaten eggs over the pie. Sprinkle with the parmesan cheese. Bake at 350 degrees for about twenty minutes until eggs are set. Let it rest for five minutes and enjoy. Is best served with salad.