Mediterranean Skillet Supper |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe on the back of a bag of rice many years ago. It has since become a family favorite. I love to serve it to people who hate eggplant and then hear them rave about how good this dish is.Although the ingredient list is long it goes together quickly. Ingredients:
1 lb ground beef |
1/2 cup green bell pepper, diced |
1/2 cup celery, diced |
1 minced garlic clove |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups eggplants, diced |
2 tablespoons parsley |
1 cup raw rice |
1/2 teaspoon oregano |
1 (1 1/4 ounce) envelope dry onion soup mix |
1 (6 ounce) can tomato paste |
3 cups water |
1/4 cup sliced ripe olives |
1 cup breadcrumbs |
1/2 cup dry parmesan cheese |
2 tablespoons butter, melted |
Directions:
1. .In deep, heavy oven proof skillet,(I use cast iron)brown ground beef and drain off fat, if any.
2. Add green bell pepper, celery and garlic. Saute till tender. Add salt and pepper, eggplant,parsley,rice,oregano,soup mix, tomato paste and water.Bring to boil.Reduce heat and simmer, covered for 20 minutes.If using cast iron skillet, continue with recipe, If using non-oven proof skillet then pour mixture in to greased 9x11 dish.
3. Sprinkle with sliced ripe olives.
4. Mix together bread crumbs, parmesan cheese and melted butter. Sprinkle over top of casserole.
5. Bake at 450 degrees 15-20 minutes till topping is brown and crispy.
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