More Great Recipes: Vegetable

Eggplant Stew

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Member since 2007

Serves | Prep Time | Cook Time


2 lbs. ground beef
2 good-size eggplants, skinned, cubed into ½ inch pieces
1-28oz. can whole peeled plum tomatoes, drained, cut up
1-14oz can diced tomatoes, partially drained
1 medium onion, chopped
2 tsp. salt
1 tsp. black pepper
3 tsp. dried oregano
4-1/2 tsp. cumin
4-1/2 tsp. cinnamon
2 tsp. onion salt
Olive oil

In a very large skillet (14”) or pan (5-qt. Dutch oven), heat a couple tablespoons of olive oil over medium heat and pre-cook eggplant. Eggplant is notorious for soaking up oil, so as the pan dries out, drizzle a little bit more oil on top of the eggplant and stir well. Once eggplant has cooked through, remove from pan and set aside. In same pan, add another couple of tablespoons of olive oil and add the onion, salt, and pepper. Cook on low heat until tender, 7-10 minutes. Add oregano, cumin, and cinnamon; cook 2 minutes more. Add ground beef and cook until it browns, about 5 minutes. Drain fat from pan. Add tomatoes and cooked eggplant; cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes. Taste and add onion salt as needed.

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