Smothered Eggplant with Beef

1400 NW Evangeline Trwy Lafayette, LA 70501



Ingredients

  • 2 Tbl Oil
  • 1 Lb Lean Ground Beef
  • 1 ½ Tsp Salt
  • ¾  Tsp Red Cayenne Pepper
  • 1 Tsp Granulated Garlic Powder
  • 1 Medium Onion, Chopped
  • ½  Green Bell Pepper, Chopped
  • 1 Celery Stalk, Chopped
  • 1 Large Eggplant, Peeled and Cut into 1-inch Cubes
  • 2 Cloves Garlic, Minced
  • 1 ¼ C Water

Directions

  1. Add oil to the bottom of a large dutch oven and heat to medium high.
  2. Add ground beef and break up meat into large chunks.
  3. Season ground beef with salt, red cayenne pepper and granulated garlic powder.
  4. Allow beef to brown, or caramelize, until beef is cooked.
  5. Add chopped onion, green bell peppers and celery.
  6. Continue cooking until onions are translucent.
  7. Add eggplant and garlic and cook for 5 minutes.
  8. Add 1 ¼  cup water.
  9. Reduce heat to medium and cover pot.
  10. Allow mixture to cook, stirring every 10 minutes.
  11. Mixture is done when eggplant is tender and has melted into the mixture, about 30 minutes.
  12. Serve hot over warm white rice, or as a spread on toasted bread rounds.

Recipe compliments of Debra Taghehchian.