Greek-style casserole
Greek-style casserole

Preparation time 15 minutes

Total time: 35 minutes

Ingredients

  1. 15 mL (1 tbsp.) Compliments olive oil
  2. 1 L (4 cups) diced Indian eggplant
  3. 500 mL (2 cups) peeled , cubed potatoes, about 2 medium potatoes
  4. 5 mL (1 tsp.) ground cumin
  5. 5 mL (1 tsp.) dried oregano
  6. 2 mL (½ tsp.) ground cinnamon
  7. To taste, salt and pepper
  8. 1 small onion
  9. 330 g (3/4 lb.) extra-lean ground beef
  10. 1 tin (796 mL) Compliments No Salt Added Diced Tomatoes (with juice)
  11. 125 mL (½ cup) Compliments Chick Peas, drained
  12. 125 mL (½ cup) Compliments Old Cheddar Cheese, grated

Directions

  1. Heat oil over medium-high heat in a large skillet. Add the eggplant, potatoes, cumin, oregano, and cinnamon. Salt and pepper to taste. Sauté for about 3 minutes. Remove from skillet.
  2. Sauté the onion and ground beef in the same skillet over medium-high heat until meat is no longer pink.
  3. Add tomatoes, chick peas, and the reserved eggplant mixture. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender.
  4. Garnish with grated cheese just before serving. Serve with a green salad.

VARIATION:
For a gourmet version, transfer the casserole to a gratin dish. Top with thick béchamel cheese sauce and broil. Opa!

CHEF'S TIP:
If you can't find Indian eggplant, you can use another eggplant variety.

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