Greek Style Ground Beef and Eggplant Casserole

The original recipe, from my Prevention magazine, called for orzo pasta, which I didn't have on hand. I substituted ditalini, another small pasta. This turned out quite good.

1/2 lb lean ground beef
1/2 onion, minced
1/2 red bell pepper, diced
1 large or 2 small white eggplant, cubed
2 cloves garlic, minced
1 t dried Greek oregano
1 1/2 cups chicken broth
1 cup pureed fresh tomatoes
1 cup uncooked small pasta (I used ditalini)
1/2 cup crumbled feta cheese
1/3 cup fresh parsley, snipped

Preheat oven to 350°.

Heat a large Dutch oven or other ovenproof frying pan over medium high heat. Add beef and brown. Stir in onions and bell pepper and cook for 5 minutes.

Stir in garlic and eggplant and cook another minute or so.

Stir in remaining ingredients.

Cover the pan and transfer it to the oven; bake 20 minutes, or til the pasta is tender and all the liquid has The original recipe, from my Prevention magazine, called for orzo pasta, which I didn't have on hand. I substituted ditalini, another small pasta. This turned out quite good.

1/2 lb lean ground beef
1/2 onion, minced
1/2 red bell pepper, diced
1 large or 2 small white eggplant, cubed
2 cloves garlic, minced
1 t dried Greek oregano
1 1/2 cups chicken broth
1 cup pureed fresh tomatoes
1 cup uncooked small pasta (I used ditalini)
1/2 cup crumbled feta cheese
1/3 cup fresh parsley, snipped

Preheat oven to 350°.

Heat a large Dutch oven or other ovenproof frying pan over medium high heat. Add beef and brown. Stir in onions and bell pepper and cook for 5 minutes.

Stir in garlic and eggplant and cook another minute or so.

Stir in remaining ingredients.

Cover the pan and transfer it to the oven; bake 20 minutes, or til the pasta is tender and all the liquid has
been absorbed.

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