This recipe for Mexican Eggplant Skillet, by Lorraine Foute, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Lorraine Foute Added: Saturday, September 13, 2008
1/2 kg. minced beef 1/4 c. chopped onion 1 clove garlic 1/4 c. chopped green pepper 2 c. chopped tomatoes 1 tsp. oregano 1/2 tsp. chili powder 1/2 tsp. salt 1 small eggplant, peeled and cut into pieces 1 c. shredded cheese
Saute eggplant in olive oil. Remove from pan. Saute beef and onion. Add tomatoes and pepper, eggplant and spices. Cover and simmer until tender- about 10-15 minutes. Serve with grated cheese.
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