Taskebab
Yield
5 servingsPrep
10 minCook
55 minReady
65 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
diced |
|
| 1 | x |
olive oil
|
*
|
| 1 | each |
eggplant
peeled and diced |
*
|
| 3 | cups |
tomato sauce
light |
|
| ½ | each |
onions
diced |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
diced |
|
| 1 | x |
olive oil
|
*
|
| 1 | each |
eggplant
peeled and diced |
*
|
| 7.1E+2 | ml |
tomato sauce
light |
|
| 0.5 | each |
onions
diced |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Fry beef and eggplant in oil in skillet (or eggplant may be deep-fried).
Prepare light tomato sauce. Combine with remaining ingredients.
Bake, uncovered, on low heat about 45 minutes, as for stew, to allow sauce to blend through meat and eggplant.
