Beefy Eggplant Stew

Dice the pepper and eggplant into approx. ½ in cubes, finely chop the onion and put each ingredient in a different bowl.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 1 Eggplant (~ 11.3 oz)

Drain and rinse the corn in a colander.

• 1 cup Sweet corn, canned

Heat a large pot over high heat and sear the minced meat.

• 5.3 oz Ground beef

When the meat begins to brown, add the onions and fry until rhey turn translucent.

Add the eggplant and fry for a few minutes and season with salt and pepper.

• Salt
• Black pepper

Add the peppers, corn, tomatoes, and broth.

• 14.1 oz Tomatoes, diced, canned
• 1 cup Vegetable broth

Add the spices, season with salt and pepper and let simmer for approx. 20 minutes.

• ½ tsp Basil leaves, dried
• ½ tsp Cumin, ground
• ½ tsp Crushed pepper
• Salt
• Black pepper

Enjoy your meal!