|
|
Eggplant DressingMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by James L. Bertrand
on Sunday, April 03, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
|
|
| |
| Ingredients |
| 1 eggplant chopped in 1/2 inch squares |
1 pound pork sausage like Jimmy Deans or Owens |
| 1/2 pound bacon cut in 1 inch pieces |
1 large red onion chopped |
| 1 pound ground chuck |
3 tbsp minced garlic |
| 2 cups uncooked parboiled rice |
2 tbsp Kitchen Bouquet |
| 4 to 4 1/2 cups water |
salt and pepper to taste |
|
| | | Directions | In a large cast iron Dutch oven, fry the bacon and set aside. Remove most of the grease(about half). To the pot add pork, ground chuck, onion, garlic,and seasonings. Brown entire mixture and remove excess grease. Add the cubed eggplant and cooked bacon. Stir and cook for about 5 minutes. Add water and Kitchen Bouquet. Bring to a boil; stirring often. When the eggplant starts to soften, break up any large pieces seen. When entire mixture is cooked (eggplant will all but disappear) add the rice. Bring back to a boil. Stir well, cover and reduce heat to low. Cook for an additional 15 minutes. Turn off fire. Stir well and let stand for 15 minutes. Serve with a side dish of vegetables (your choice) or fresh broccoli salad.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
