Eggplant skillet supper
Source of Recipe
Aunt Saunny
1 pound lean ground meat
1/2 large onion, chopped
1 clove garlic, minced
1 medium eggplant, peeled and cubed
1 can diced tomatoes, do not drain
4.5 ounce can mushrooms, stems and pieces, drained
1 teaspoon dried basil
1 teaspoon herb seasoning blend of choice
salt and pepper to taste
1/2 cup rice, uncooked
Grated parmesan cheese
Brown meat in large skillet, remove meat to drain, set aside. In pan drippings saute onion, garlic and eggplant over medium high heat. Return meat and add tomatoes (with can juice) and mushrooms, stir to combine. Add all seasonings, blending. Bring to a boil, add rice. Reduce heat, simmer twenty minutes or until rice is tender and excess liquid liquid is absorbed. Serve with grated Parmesan cheese.
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