Wednesday, October 10, 2012

Rosemary Beef and Eggplant

I wanted something to warm myself up during this recent cold snap. Looks like it will get a little warmer next week, but right now it feels like November!

Rosemary Beef and Eggplant

1 tsp Rosemary or Garlic Olive Oil
2 tbsp Spanish Olive Oil
1 large eggplant, diced
1/2 lb ground beef
1 tomato, diced
1/4 cup shredded cheese
Salt and pepper

Preheat the oven to 400degrees. 

Peel and dice the eggplant. Rinse and toss with the Rosemary olive oil. If you need more than one tsp, add something basic, maybe the Spanish Blend. Sprinkle with salt and pepper and bake for 40 minutes.

While that is cooking, brown the beef in a large nonstick saute pan, the fat in the beef should keep it from sticking. Keep it warm until the eggplant is done.

Transfer the eggplant to the pan and add the tomato. Saute for about 4-5 minutes, until the tomato is nice and soft. Add in the sauce and stir. Sprinkle with cheese and cover until the cheese starts to melt.

Serve with a nice crusty bread.

*The sauce I linked to is a very nice product. The makers were nice enough to send us a sample. If anyone tries this, let us know yea or nay if we should carry it!

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