Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | To lg. eggplants |
| ½ pounds | Lean ground lamb |
| ½ pounds | Lean ground round |
| 1 can | Tomato sauce |
| 1 can | Italian style cut tomatoes |
| 1 medium | Yellow onion; chopped |
| 1 \N | Red; green or gold bell pepper, diced |
| \N \N | Salt and pepper to taste |
| 1 dash | Cayenne pepper |
| 1 teaspoon | Fresh basil leaves; chopped |
| 1 \N | Clove crushed garlic |
| 2 tablespoons | Olive oil |
Prepare the eggplant by peeling and slicing into ¼ inch rounds. Sprinkle the eggplant rounds generously with salt and let stand until the eggplant sweats. Thoroughly wash off the salt, and then squeeze the eggplant lightly and then dry. Brown off the ground meat in the olive oil, and then add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately (eggplant first) in a covered glass casserole. The last layer should be meat. Bake in a 350 degree oven for 45 minutes to 1 hour. A variation to this recipe would be to add a layer of Monterey Jack cheese interspersed with the meat and eggplant.
Posted to CHILE-HEADS DIGEST by "Rockin' Randy" <ledbelly99@...> on Aug 15, 1999, converted by MM_Buster v2.0l.