Thursday, February 4, 2010

Hamburger Ratatouille

Or as my daughter calls it: Ratatooty

You need:
1 lb ground beef
5 zucchinis, cut into 1 inch pieces
2 eggplants, peeled and cut into 1 inch pieces
2 red peppers, cut into 1 inch pieces
1 small white onion, sliced
1 small red onion, sliced
3 cloves garlic, minced
1 can (14 oz) of diced tomatoes, drained
olive oil
salt and pepper
2 bay leaves
1 tsp ground thyme
2 tsp dried basil
1.5 cups shredded mozzarella
1/2 cup grated Parmesan cheese

In one pan, brown ground beef
In another larger pan heat up 3 tbsp olive oil. Brown eggplant and zucchini until crisp and lightly browned. (you may need to add extra olive oil, eggplant is a sponge!)

Remove eggplant and zucchini to a large mixing bowl. Add ground beef.

In same pan you used for the vegetables, add 2 tbsp olive oil and onions, garlic and red peppers. Saute until tender, about 5-6 minutes.

Preheat oven to 300 degrees.

Add tomatoes and seasonings (salt, pepper, bay leaves, thyme, basil)to onions/garlic/peppers. Let simmer about 2 minutes.

Add to veggie-beef mix. Stir thoroughly.

Pour mix into 9x13 baking dish (rectangle)
Cover with mozzarella and Parmesan cheeses.

Make a tent with foil over the top of the casserole (so the cheese doesn't stick) bake covered at 300 degrees for 45 minutes. Remove the cover, bake another 15 minutes.

Serve with rice.

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