1 large, round Sicilian eggplant
1 cup ground steak
2 tbsp. olive oil
1/2 purple onion, chopped
1/2 yellow bell pepper, chopped
4 basil leaves, chopped
1 can diced tomatoes
1/2 tsp sugar
Salt and pepper
1/2 can cannellini beans, drained and rinsed
Fresh basil leaves, snipped
Cut the eggplant in half horizontally and hollow both sides out, creating two firm shaped “bowls”. Chop the eggplant flesh and reserve.
Quickly cook the ground steak in 1 tablespoon of the olive oil. Remove from the pan and set aside. Add the other tablespoon of olive oil to the pan and saute the onion, pepper and garlic until the onion is almost soft. Add the reserved, chopped eggplant and continue to saute the mixture for 2-3 minutes. Add the basil, sugar and tomatoes, season with salt and pepper then simmer for about 20 minutes.
Spread half the sauce on the bottom of a baking pan. Mix the other half with the ground steak and beans, then stuff into the eggplant halves. Put the stuffed halves in the baking pan on top of the sauce, brushing the cut edges with olive oil, cover with aluminum foil and bake in a 350 F oven for 40 minutes. Remove the aluminum foil and continue to bake for another 15-20 minutes. Top with feta and basil leaves.
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