Beef-a-Roni

The texture and taste of this awesome dish was like a big bowl of hearty spaghetti but without the noodles!  It was very filling and easy to make. 

Oh, and after talking with my friend Karen, I’ve now decided that secret ingredients should be referred to as ‘enhanced’ rather than ‘disguised’.  I was telling her about how Bubba, the enemy of all things eggplant, ate this and loved it and never once even noticed the eggplant in it.

This could also be very versatile.  You could use zucchini and yellow squash in place of the eggplant.  You could sub ground chicken or turkey for the meat.

Oh, remember the Pepperitas recipe?  Bubba decided to scoop some of this mixture into his peppers to take for lunch.  (he drained off some of the sauce first).

This makes a lot so I bet you could freeze the extra if it doesn’t get eaten before then…

Print this recipe:  Beef-a-Roni

Beef-a-Roni

makes 6 servings

adapted from Maria's Delicious and Nutritious Journal

1 1/2 lbs. ground hamburger or turkey

1 medium onion, diced

1/2 green pepper, diced

3 cups eggplant, cut into cubes

32 oz  marinara sauce, no sugar/natural

1-2 cloves of garlic, minced or crushed

salt & pepper or Trader Joe’s 21 Seasoning Salute

optional:  mozzarella or parmesan cheese

Peel and cube the eggplant into dice-sized pieces. Place in a large pan with marinara and garlic. Cover and simmer for 10 minutes or until the eggplant is soft.

Brown the meat, onion and green pepper in skillet. Drain off any excess fat and then add the meat into the sauce mixture.   Cook over medium-low heat, covered, for 10-15 minutes. Stir occasionally. 

Season with salt, pepper or any other seasonings you’d like.

Top with cheese.