this is what was for dinner last night 07/20/2011,, despite the hot temps in the upper 90"s,, with the ac running, I felt like some comfort food..
I am including my recipe for this and pics I took as I was creating this delicious dish.. hope you will try it and enjoy it..
if you want a dish that goes straight to your spouses/significant others heart,, this is it…I got five stars for this last night.. teehee…
I also have a baked version of my eggplant Parmesan which is more light lasagna.. this is a skillet version of it..
wish I had plated it on a plain colored plate and set on a lace table cloth now looking at the pics,, oh well, I was hungry and in a hurry…yummy♥
2 lbs. ground beef/or chicken/or turkey/or pork
2 large yellow/white onions diced
1 large green bell pepper diced
4 to 5 Roma tomatoes/ can substitute one can diced tomatoes.
1 teaspoon dried basil
1 teaspoon dried parsley
2 cloves grated garlic
1/4 teaspoon oregano
pinch of salt and black pepper..
brown down meat choice with all of the above ingredients.. until veggies are tender and meat is cooked….
add 1/2 large eggplant, cut and diced
and chopped Roma tomatoes
add 1 can of tomato sauce
simmer until veggies are tender again..
in 4qt. sauce pan, bring water, oil and pinch of salt to boil
add angel hair pasta
cook about 5 minutes or until sticks to the wall when thrown,, teehee, an old trick..I just taste it..
plate up pasta, dish up meat and veggie mix over pasta and top off with fresh, grated parm, or dried parm.
tuck your napkin under your chin and enjoy with some garlic bread on the side♥♥♥
“eggplant,tomatoes, onions, bell pepper”
“browned down meat with onions and peppers and spices with diced eggplant and tomatoes now added”
“one can of tomato sauce added, stir, cover and simmer for 10 minutes.. ready to put over pasta”