EGGPLANT STEW

SERVES 4

This is quick, easy, healthy and so good. The recipe is written as I learned it. See the notes below for the variations I often use.

INGREDIENTS

About 2 tablespoons olive oil

1 pound lean ground beef

1 large onion, chopped

1 green pepper, chopped

1 large eggplant, cut into 3/4-inch cubes

2 large cans (about 2-pounds each) whole tomatoes, chopped with juices

1 tablespoon dried oregano, or to taste

Salt and pepper to taste

Freshly grated Parmesan cheese

Heat just enough olive oil to coat a medium stock pot or Dutch oven over medium-high heat. Add ground beef and brown. Add onions and peppers and cook until softened. Add the eggplant and cook until some pieces are slightly browned. Add the tomatoes, oregano, salt and pepper. Cover and simmer until eggplant is very tender, at least 20 minutes, depending on the season. Serve, immediately, passing grated Parmesan cheese. Stew may also be held over low heat until ready to use.

Notes: You may use more or less ground meat. Lean ground turkey is a good substitute. Substitute mushrooms for the meat for a vegetarian version. (I haven't tried that yet, but I will soon.) More eggplant may be added for a thicker stew, more tomatoes for a thinner stew. Garlic may be added, which I usually do. This recipe is extremely versatile. Sometimes, I add fresh basil for a more summertime taste. Leftovers are great and may be served as is or on pasta.

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