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Ingredientes
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 lb Grnd beef -- crumbled
- 1 lrg Onion -- minced
- 1 lrg Garlic clove -- chopped
- 1 1/2 lb Eggplant (1 medium), Unpeeled -- in 3/4-inch Cubes
- 2 med Carrots -- shredded
- 1 x Green pepper -- in 2-inch Strips
- 28 ounce Canned tomatoes, coarsely Minced -- liquid reserved
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Dry basil
- 1/2 tsp Grnd nutmeg
- 1/4 tsp Fresh grnd pepper
- 27 1/2 ounce Regular-strength beef broth (2 cans)
- 1/2 c. Minced parsley Salt -- to taste Grated Parmesan cheese -- For garnish
Direcciones
- 1. In a large pot or possibly Dutch oven over medium heat, heat butter and oil and brown beef and onion. Add in garlic, eggplant, carrots, and green pepper.
- Cook, stirring occasionally, till eggplant browns lightly.
- 2. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper, and broth. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer till the eggplant is very tender (45 to 50 min).
- 3. Stir in parsley. Season with salt. Pass grated cheese at the table for garnish.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 4 servings | |
| Calories 416 | |
| Calories from Fat 236 | 57% |
| Total Fat 26.38g | 33% |
| Saturated Fat 10.21g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 974mg | 41% |
| Potassium 1152mg | 33% |
| Total Carbs 23.95g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 12.39g | 8% |
| Protein 23.54g | 38% |
