Mexican Eggplant

   I brought this casserole to last month’s volunteer potluck luncheon meeting. It is a recipe clipped from a grocery store magazine sometime in the late ‘70s. It features nutritious seasonal ingredients and is easy to put together.
   We had a pound of lean pork sausage in the freezer that I used for the ground meat. My green pepper was very large and probably equivalent to a full cup. I also added a cup of finely chopped celery (love that stuff). Sometimes I substitute a drained can of kidney beans for a vegan version. Add a teaspoon of chili powder for a spicier dish when not using sausage.

Ingredients:
1 1-lb. eggplant, diced, peeled if you prefer
1 lb. ground meat or a drained can of beans
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. marjoram
1 16-oz. can stewed or diced tomatoes

Sauté the meat and vegetables in a large saucepan or skillet (a wide skillet is better for cooking these watery vegetables). If not using meat then sauté the vegetables before adding the beans. Add the seasonings. Simmer until the juices are totally reduced to the bottom of the pan. Add the tomatoes and simmer over low heat until the green peppers are thoroughly cooked.

Serve alone as a low-carb stew or over rice or your favorite gluten-free pasta.

Mom

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2 Comments »

  1. lailablogs said

    Sounds delicious ..
    Laila .. http://lailablogs.com/

  2. tom said

    This looks really great, I could omit the garlic powder and it would work fine.

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