 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I found this in a Pilsbury Hamburger booklet. I think it would be great subbing in some beans for the hamburger so it would be meatless. Ingredients:
1 medium eggplant, cut into 1 inch cubes |
1 large green bell pepper, quartered |
1 large sweet onion, cut into 1/2 ' thick slices |
3 tablespoons olive oil |
1 lb lean ground beef |
2 garlic cloves |
1 (28 ounce) can diced tomatoes, undrained |
2 (14 1/2 ounce) cans stewed tomatoes, undrained |
3 teaspoons chili powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
shredded cheddar cheese |
Directions:
1. Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
2. Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
3. Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.
|
|