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Beef And Eggplant

Microwaverina's picture
Beef And Eggplant goes well with veegatables. The gree beans and tomato sauce gives the Beef And Eggplant a superb taste.
Ingredients
  Beef round steak 1 Pound, cut into 1 1/2 x 1 1/4 inch strips (1/2 Inch Thick)
  Vegetable oil 1 Tablespoon
  Tomato sauce 1 Can (10 oz)
  Tomato paste 1 Can (10 oz)
  Water 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Salt 1 Teaspoon
  Garlic salt 1 Teaspoon
  Oregano leaves/1 teaspoon dried oregano leaves 1 Tablespoon, snipped
  Snipped basil leaves/1/2 teaspoon dried basil leaves 1⁄2 Teaspoon
  Frozen green beans 1 Cup (16 tbs) (1 Package)
  Eggplant 1 Medium, pared and cut into 1/4 inch slices
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Place beef round steak strips and oil in 2 quart microwavable casserole.
Cover tightly and microwave on medium (50%) 6 minutes; stir.
Cover and microwave until beef is brown, 6 to 11 minutes longer.
Stir in tomato sauce, tomato paste, 1/4 cup water, the onion, green pepper, salt, garlic salt, oregano and basil.
Cover tightly and microwave on high 5 minutes; stir.
Cover tightly and microwave on medium (50%) 20 minutes.
Rinse frozen beans under running cold water to separate.
Layer half each of the eggplant slices, beans and beef mixture in ungreased 2 quart casserole; repeat.
Cover tightly and microwave on medium (50%) until beans and eggplant are tender, 24 to 30 minutes.
Sprinkle casserole with cheeses.
Cover and let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Everyday, Healthy

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