Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Turn on the broiler and cover broiler rack with aluminum foil. Wash and trim eggplant, but do not peel. Slice off both ends. Cut remaining eggplant into 1/4-inch thick slices and spray lightly with pan spray. Arrange in pan, and broil 2 to 3 inches from heat source, about 5 to 7 minutes.
- Chop whole onion. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Spray pan and add 1 teaspoon oil; reduce heat to medium high and saute onions until they begin to soften and turn golden.
- Mince and add garlic. After 30 seconds, push the onions and garlic to one side. Add ground beef, breaking it into small pieces. Stir and brown.
- Turn eggplant, spray with pan spray and continue broiling to brown on second side.
- Wash, dry, trim, seed and chop pepper. When beef is brown, stir in the peppers and the onion mixture.
- Drain the tomatoes, and squeeze them in hands to crush. Add to pan along with the wine.
- Remove the eggplant.
- Wash and dry the oregano and chop; stir in with the hot pepper flakes.
- Cut up the eggplant and stir into the pan, seasoning with salt and pepper.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 16 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 257 milligrams, Sugar 26 grams, TransFat 0 grams
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