eggplant what? 9/10

So I can’t even begin to pronounce this dinner but I could eat it without any trouble at all! It was really good but very fatty. Apparently I should have bought less fatty meat; mine was only 80% and I guess I should have gotten like 93% or something for less grease. But tom drained/skimmed off most of the fat so I guess it wans’t so bad afterall. But it was a yummy dish and the zuc and bell pepper gave it the lighter, spring-ier taste than suggested by it’s rich, hearty look.

Eggplant Bolognese
From martha’s ef apr 07
8T olive oil
1 large eggplant peeled and cut into ½ in pieces
1 med onion, finely chopped
1 green bell pepper finely chopped
1 zucchini quartered lengthwise, sliced ¼ in thick crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 lb ground beef chuck
1can crushed tomatoes
1T dried oregano
1lb wheat rigatoni or other short tubular pasta
Parmesan cheese, shaved

1 In a Dutch over or large saucepan with a lid heat 6T we used less because i read the recipe wrong... woops oil over medium high. Add eggplant, cook, stirring occasionally, until softened 6-8 min. transfer to a bowl and set aside
2 Add remaining 2T oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic, season with salt and pepper; cook stirring occasionally, until vegetables have softened, 7-10 min.
3 add beef; cook ,stirring and breaking up meat with a spoon until no longer pink, 5 min
4 Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium low. Simmer stirring occasionally until sauce is thick and eggplant is tender, 25 min. Season with salt and pepper.Meanwhile, cook pasta al dente according to package instructions. Drain, serve topped with sauce and if desired, parmesan

very satisfying dinner and looks really nice with shaved parm on top! keep eating...