Macaroni with Greek Style Stew
|Lean lamb/Lean beef||2 Pound, cut in 0.5 inch cubes|
|Vegetable oil||2 Tablespoon|
|Sliced onions||1 Cup (16 tbs)|
|Canned tomato sauce||15 Ounce (1 Can Weighing 1.75 Cup)|
|Water||1⁄4 Cup (4 tbs)|
|Eggplant||1 Small, cut in 0.5 inch cubes|
|Diced green pepper||1 Cup (16 tbs)|
|Okra/Green beans, cut||1⁄2 Pound, trimmed|
|Tomatoes||2 Medium, peeled and sliced|
|Elbow macaroni||1 Pound, uncooked (4 Cups)|
Brown meat in oil in 4-quart saucepan or dutch oven; drain off drippings.
Add onions; saute about 5 minutes.
Stir in tomato sauce, water, salt, marjoram and pepper.
Simmer, covered, 45 minutes.
Add eggplant, green pepper and okra or green beans.
Simmer, covered, 30 minutes, or until meat and vegetables are tender.
Add tomatoes; cook, uncovered, 5 to 10 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions; drain.
Serve stew over macaroni.