Ingredients:
3 Eggplant (baby), 1\4 inch
-slices
1 1/2 Ground beef, lamb, or turkey
1 Large onions, chopped
3 Garlic, minced
SAUCE
2 tbsp Olive oil
1 Tomatoes, crushed
1 Tomato paste
1/3 cup Black or green olives
-chopped (Kalamata best)
3 tbsp Fresh basil leaves, chopped
1/2 cup Fresh Italian parsley
-(packed), chopped
1/2 tsp Dried oregano
1 1/2 tsp Sugar
TOPPING
2-3 oz feta cheese, crumbled
3 Fresh dill, chopped
Instructions:
To prepare the eggplant, salt both sides of each piece and place in a
colander in a single layer for about 1 hour to drain. Rinse, pat
dry, and set aside
Brown the meat in a medium size skillet over medium heat. Drain off
the fat and liquid and remove the meat to a bowl or plate. Using the
same skillet, cook the onion and garlic, stirring, over medium heat
until softened. To make the sauce, add the rest of the ingredients,
except the feta cheeseand dill, and simmer until hot and slightly
thickened, 15-20 minutes.
Layer in the slow cooker in this order: sauce, eggplant, meat, sauce,
eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill
on top of that. Cover, set on low, and cook for 7-9 hours, or set on
high and cook for 2-3 hours.
Contributor: Lora Brody Plugged In
Servings: 6
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