Eggplant Stew

Name: Eggplant Stew
Ingredients: 4 tbsp olive oil; 1 red onion, chopped; 1 red bell pepper, chopped or equal amount of roasted red pepper from jar; 1-2 jalapeno pepper, chopped; 1 lb. ground beef or turkey; 1 can (28 oz) Italian style tomatoes, chopped, with liquid; 1 eggplant, peeled and cut in large pcs.; 1/2 c. diced carrots; 1/2 c. chopped celery; 3 1/2 c. beef, chicken, or turkey broth; 1 tbsp chopped fresh basil; 1 tsp salt; 1/2 c. uncooked pasta (small shells); 2 tbsp chopped fresh parsley; 1-2 garlic cloves, minced; Grated parmesan cheese for garnish

16 ingredients

1 steps

Ingredients

4 tbsp olive oil
1 red onion, chopped
1 red bell pepper, chopped or equal amount of roasted red pepper from jar
1-2 jalapeno pepper, chopped
1 lb. ground beef or turkey
1 can (28 oz) Italian style tomatoes, chopped, with liquid
1 eggplant, peeled and cut in large pcs.
1/2 c. diced carrots
1/2 c. chopped celery
3 1/2 c. beef, chicken, or turkey broth
1 tbsp chopped fresh basil
1 tsp salt
1/2 c. uncooked pasta (small shells)
2 tbsp chopped fresh parsley
1-2 garlic cloves, minced
Grated parmesan cheese for garnish

Directions

1

{"0":"Heat the oil in a large stockpot over med-high heat. Add the onion, bell pepper and jalapenos and cook, stirring until soft. Add the meat and brown; drain off any fat. Add the tomatoes, eggplant, carrots, celery, broth, basil, salt. Bring to a boil and cover. Reduce the heat to med-low and simmer 1 to 1-1\/2 hours. Add the pasta, parsley and garlic, cover and simmer until the pasta is tender.","2":"This is a thick stew. Add hot water to thin as desired. Ladle into bowls and sprinkle with parmesan. Serve hot with hot garlic toast and green salad."}