| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Grains, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant; uncooked |
| 1/4 | c | Olive oil |
| 1 | lb | Pasta |
| 1 | lb | Lean ground beef |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped bell peppers |
| 2 | Cloves garlic | |
| 1 | cn | (large) tomatoes |
| 1 | ts | Oregano |
| 1 | ts | Celery seed |
| 1/2 | c | Parmesan cheese |
| Salt & pepper to taste |
INSTRUCTIONS
Brown beef; add onion, bell pepper and garlic. Cook until tender. Add salt and pepper to taste, tomatoes, oregano, celery seed and bay leaf. Cook over low heat for 30 to 40 minutes. While sauce is cooking wash eggplant. Starting at the blossom end, cut slices stopping short of stem. Fan the pieces out by placing in a large frying pan in which oil has been heated. Press with a smaller pan lid to flatten out the eggplant into a wider fan. Cook 10 to 15 minutes until done. Prepare pasta according to package directions. Place on serving platter, top with tomato sauce, eggplant and cheese. Serves 4 to 6. A nice change for company. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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