| EGGPLANT AND RICE DRESSING Ingredients 1 large eggplant, peeled and diced 1 teaspoon salt 2 tablespoons vegetable oil 1 cup chopped onions 1/2 cup chopped bell pepper 1 pound lean ground beef 4 cups cooked long-grain rice, kept warm 1/4 cup chicken broth 1/3 cup chopped parsley Salt and cayenne to taste Steps Put the eggplant in a bowl of water and add the teaspoon of salt. Let stand for about 15 minutes. Then drain and rinse with cool water. In a large heavy pot, heat the oil over medium heat. Add the eggplant and stirring often, cook for about 10 minutes, or until it softens. Add the onions and bell peppers and cook for about five minutes, stirring often. Add the ground beef and cook, stirring occasionally, until the beef is brown and all the pink disappears. Cover the pot, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat. Add the rice and stir to mix. Add the chicken broth if the mixture is a little dry. Season with salt and cayenne. Makes 6 servings. |
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