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South of the Border Eggplant
1 pound ground beef
4 slices bacon, cut into 1/2inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 medium eggplant, cut into 1/2-inch cubes (6 to 8 cups)
1 can (16 ounces) tomato sauce
1/4 teaspoon pepper
1 cup shredded mozzarella cheese
Place ground beef in medium bowl. Microwave on high until beef loses pink color, 5 to 9 minutes, stirring to break up beef after half the cooking time. Drain and set aside. Mix bacon, onion, green pepper and garlic in rectangular baking dish, 12-by-8 inches or 10-inch square casserole. Microwave on high until green pepper is tender and bacon is crisp, 4 to 8 minutes. Stir in ground beef, eggplant, tomato sauce and pepper. Cover with plastic wrap. Microwave on high until eggplant is tender, 12 to 16 minutes, stirring once or twice during cooking. Sprinkle with cheese. Microwave on high until cheese melts, 1 1/2 to 2 minutes. Serves 4 to 6.
Sharp Carousel Microwave Cookbook
Thursday, October 14, 1999
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