| Beef Zucchini Ratatouille
2 large onions, diced
2 tablespoons of olive oil
4 zucchini, thinly sliced
6 tomatoes, peeled and sliced
1 small to medium eggplant, peeled and diced
1 green pepper, diced
1 clove garlic, minced
1 1/2 pounds of ground chuck(or substitute ground lamb)
1/2 teaspoon of salt |
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Add olive oil and onions, sauté for 5 minutes. Add the zucchini, tomatoes, eggplant pepper and garlic to the onions and cook for 30 minutes, stirring occasionally. Brown the meat, drain, and add to vegetables. Cook for 5 minutes more. Season with salt. Serves 4
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