Product Recipes
- 1/2 pound lean ground beef
- 1 medium onion, chopped
- 1 large tomato, diced
- 1 small green pepper, diced
- 1 tsp parsley flakes
- 1 large eggplant, cubed
- 2 tbsp canola oil
- 1/2 cup water
- Preheat oven to 350° F.
- Place onion in a large skillet with 1 tbsp canola oil.
- Cook onion for 4-5 minutes over medium heat until onion becomes translucent.
- Add the ground beef, and cook, stirring often, until meat begins to brown (about 10 minutes).
- Add diced tomato, and green pepper; cook for 5 minutes.
- Add parsley and pepper.
- In a seperate skillet, fry the eggplant in the canola oil.
- Drain oil from both the beef mix and eggplant.
- Place the eggplant to a pyrex 8" x 12" glass baking dish.
- Spoon the ground beef and tomato mixture over the eggplant.
- Add 1/2 cup water and cover with foil and bake for 20 minutes.
