Eggplant is so versatile, I can say we consume at least one every couple of weeks.
Can be made with either ground beef (I use 93% lean)or ground lamb.
Serves 4.
3/4# ground meat
1 small Onion, diced small
1 clove Garlic, minced
1 Eggplant, peeled and cut into 1" cubes
2-3 Tbsp Sun Dried Tomato pesto, to your taste
8 oz Garbanzo Beans, rinsed
1/4-1/2 Cup Chicken broth
1/2 Tsp EACH:
Cumin, Turmeric, Oregano, Cinnamon
1/4 Tsp EACH:
Nutmeg, Black Pepper, Cayenne, Salt
One hour before serving, cut up the eggplant and toss with 1/2 Tsp Salt. Lay out on a rack for one hour. (This draws excess moisture from the eggplant). Dry well with paper towels.
In a Dutch oven or heavy skillet with heat on low, brown onion in 1 tsp olive oil until translucent (about 5 minutes). Turn up the heat a little to medium-low and add ground meat breaking it up. "Sweat" the meat at this temperature until it is cooked through. Add garlic and cook 30 seconds or so. Remove meat from the pan, and set aside.
Add 1-2 Tbsp of olive oil to the empty pan and when it's hot add the eggplant, stirring to coat. Cook it for about 5 minutes or more, tossing frequently till soft. Remove from pan and set aside. To the same pan, add all the spices and the pesto and, stirring constantly, cook for 2-3 minutes. Return the meat and eggplant to the pan and toss to coat. Add the stock, more or less, so that you have sort of a slightly "wet" mixture, then add the beans and cook until heated through. Serve with Couscous or gnocci or pasta.
When my sister Dot and I visited with our Aunt Nancy, like any good Italian woman, she had us sitting at the table eating, not 15 minutes after she opened her door. (That would be after she brought out the photo albums!)
She served us these stuffed peppers and when I tell you, you've never tasted one as good as these. The peppers were perfectly cooked and the filling was moist and flavorful! The secret ingredient is--believe it or not---yellow squash! Yep. Remember that Italian knack for using everything of surplus? Squash, as we all know is very plentiful in the summertime and the old Italians had bountiful and well-tended gardens.
This recipe makes 8 stuffed pepper halves.
4 Bell peppers (any color), sliced in half lengthwise from root to stem
3 medium yellow squash (you want about 1 to 1-1/2 cups of cooked squash)
1-1/2 Pounds ground beef (I use 93%lean)
1 garlic clove, chopped fine
1/2 of a small onion, chopped fine
1 Egg. slightly beaten
4-5 hamburger rolls, torn into small pieces (sandwich bread would be fine)
4 oz Marinara sauce, plus more for topping
1/4 Cup Parmesan cheese, grated
PEEL squash, remove seeds, chop coarsely and cook till tender. Mash.
Sweat beef with garlic and onion until cooked through.
Remove from heat and add squash, egg, breadcrumbs, Marinara and Parmesan.
Chill 4-5 hours and let come to room temperature.
Par boil peppers for 5 minutes. Cool and drain well.
Fill peppers with meat mixture and place in a casserole dish in which they snugly fit.
Spread some marinara sauces over the top and sprinkle with some Parmesan.
Pour a little bit of water in the casserole around the peppers. Cover with foil
Bake at 350 (Preheated) for 30-45 minutes. Mine were done after 30 minutes.
