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If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Nutritional Facts 1 serving (1 each) equals 257 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 434 mg sodium, 18 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Herbed Vegetable Medley in Taste of Home Ground Beef Cookbook , p169
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 10, 2011 by chrisdd
This was a labor intensive dish, in my opinion, but the results are good.I salted my eggplant and put it in a strainer for about 45 minutes to draw out some of the bitterness; then I rinsed it well and let it drain.I cooked the grd beef with the onion and the garlic. I also used 2 cups of cooked rice and no beef broth; it was soupy enough from the veggies. In addition I doubled the cheese.I knew that I would work with the recipe when I saw it, but I didn't do anything extraordinary.It is a good way to introduce vegetables to your family, which is why I made it.
This was a labor intensive dish, in my opinion, but the results are good.
I salted my eggplant and put it in a strainer for about 45 minutes to draw out some of the bitterness; then I rinsed it well and let it drain.
I cooked the grd beef with the onion and the garlic. I also used 2 cups of cooked rice and no beef broth; it was soupy enough from the veggies. In addition I doubled the cheese.
I knew that I would work with the recipe when I saw it, but I didn't do anything extraordinary.
It is a good way to introduce vegetables to your family, which is why I made it.
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