Whenever I have little time to cook, casserole is my recipe of choice. Just chop all the vegetables that you can find in the house, cook some ground meat and pile it all together before throwing the dish in the oven. What can be simpler? This time I made something between a casserole and a moussaka.
Ingredients: 1/2 eggplant (I had a big one so I only used half), 2 peeled medium sized potatoes, 1/2 onion, 2 red bell peppers, 1 lb ground lean beef, 8 oz canned peas, 1 peeled carrot, 7 oz tomato puree, 1/4 cup light cream, 1/2 cup grated cheese (I used parmesanl), 1 tablespoon of olive oil, salt, pepper and italian seasoning to taste
To a skillet, on medium heat, add olive oil and ground beef. Cook the meat until it browns and the liquid disappears.
Add the cream and mix together. Add salt, pepper and italian seasoning. Cook for 5 minutes and add to a lasagna pan
Next cube the carrot and the eggplant and slice the potatoes and red bell peppers.Put the bell peppers aside. Add the rest of the vegetables to a skillet with olive oil. Cook for 15 minutes or until the potatoes soften.
Add on top of the meat
Add the bell peppers to a separate skillet and cook for 5 minutes. The reason that I cook them separately is because they get really mushy if you cook them for more than 5 minutes. Add the peppers and peas on top of the pile.
Throw some shredded cheese (I used parmesan) on top and throw in an oven for 15 minutes. Ta ta!