Ingredients:
- 1 pound ground sirloin, round or chuck
- 3 meduim zucchini, washed, trimmed and sliced into thin rounds
- 1 small eggplant, peeled and diced and salted
- 1 onion, diced
- 3 Tablespoons olive oil
- 2 green peppers
- 1 clove garlic, crushed or minced
- 1 teaspoon fresh or 1/2 tsp dried basil
- 1/2 teaspoon oregano
- 1/2 cup grated parmesan or romano cheese
- 1 cup shredded mozzarella cheese
- 1 cup or 1 15-oz can diced tomatoes
- 1/2 cup sliced canned/jarred mushrooms
- salt and peper to taste
Brown beef in a skillet using minimum oil if necessary. Remove from skillet
and set aside.
Peel and dice eggplant; salt and put aside. Chop onions and garlic; slice
zucchini and peppers. Salt and pepper the entire mixture. Pour 3 Tbsp olive oil
into skillet and when hot, add all the the veggies except the mushrooms. Mix to stir
until onion begins to caramelize, about 1015 minutes. Add mushrooms, saut for
another 5 minutes. Add browned beef, canned tomatoes and herbs and simmer an
additional 10 minutes. Before you are ready to serve, top with cheeses.
Serves 6. 6 carbs per serving.
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