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Beef Eggplant HashMain Dishes & Casseroles
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Submitted by
Marlene Marceaux for her friend Howard Menard
Kaplan, LA
on Tuesday, October 11, 2005
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| Makes: | 8 - 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 45 minutes |
| Ready In: | 2 hours, 15 minutes |
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From www.answers.com - eggplant, aubergine, brinjal, eggplant bush, garden egg, mad apple, Solanum melongena - all names for eggplant. Cajun just say - brahams! Question - do you use a potato peeler or a paring knife to peel your eggplants?
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| Ingredients |
| 1 ½ pounds tender-cut diced beef |
1 ½ pounds eggplant, diced into cubes |
| 1 ½ ribs celery, chopped |
1 medium bell pepper, chopped |
| 1 medium onion, chopped |
1 clove garlic, diced |
| 1 can (14 ½ oz.) stewed tomatoes |
1 tsp sugar |
| Salt and cayenne pepper to taste |
water |
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| | | Directions | | After meat is diced, season with salt and pepper. Place meat and all chopped vegetables in a 9 ½ x 14 inch oblong dish. Pour can of tomatoes and enough water (mix sugar in water) to be level with ingredients. Stir to evenly spread around ingredients. Bake in a preheated 400 degree oven for 1 hour 45 minutes. If necessary, add water to desired thickness. Also stir several times during baking to prevent drying out. Serve over rice. |
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