Tuesday, June 18, 2013

#2802 - Eggplant Stew

(by Shirley McNevich)

2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 garlic cloves (minced)
2 eggplants (chopped--do NOT peel before chopping)
2 - 16oz. cans Italian style diced tomatoes
romano cheese for sprinkling

In a Dutch oven add ground chuck, salt, pepper, chopped onions and minced garlic--cook/stir over medium heat until browned. Drain off any grease and leave meat mixture in the Dutch oven. Add chopped eggplant and both cans of diced tomatoes--stir well, then cover with a lid and cook on medium heat until eggplant pieces are tender. Serve in soup bowls and sprinkle with romano cheese.

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