April 11, 2010


1/2 lb. ground beef
1 lg. eggplant, peeled, diced
2 med. zucchini, sliced
1 bell pepper, coarsely chopped
1 lg. onion, coarsely chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 tbsp. sugar
1 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
Salt and pepper to taste (optional)
Tabasco sauce, to taste
1 unbaked 10 inch pie shell
8 oz. Mozzarella cheese, shredded
Saute beef. Drain and set aside. Stir fry vegetables for 5 minutes in 2 tablespoons oil. Add tomato sauce, sugar and spices and simmer 30 minutes until vegetables are tender. Adjust seasonings. Let cool. Fill pie shell 1/2 full of mixture and spread 1/2 cheese over top. Repeat with remaining ingredients. Bake at 375 degrees for about 40 minutes until filling is bubbling. Let stand 15 minutes, slice and serve.

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