- 2 large eggplants, cut length wise
- 1 onion, diced 1 red bell pepper, diced
- 2 cloves garlic, finely graded
- 4 C Marinara sauce ( jar or your own)
- 1 pound ground chuck
- 1/2 C rice (already cooked)
- 2 C sharp cheddar cheese, shredded (divided)
- 1/4 C olive oil for frying
- 2 T Goya Sofrito
Preheat oven to 350 degrees. Make slight cut on bottom of eggplant. Dig out all the pulp, with knife and sharp spoon. Brush hollow eggplant after removing the pulp with olive oil. Sprinkle with salt & pepper. Cut the pulp in cubes in boil in salted water for 10 min., drain.
Saute onion, bell pepper, garlic in olive oil for 8 min., add hamburger meat and fry, breaking up and browning. Add some salt & pepper to taste. Drain on paper towels. Put back in fry pan and add Sofrito and 1 C marinara sauce, cook 10 min. Add rice and eggplant pulp. Mix and cook 5 min. more. Take off heat. Add 1 C cheese. Mix well. Put 1 C marinara on bottom of baking dish. Place hollow eggplant in baking dish and fill each with mixture. Add 1 C marinara over top. Cover with foil, bake 1 hr. Sprinkle 1 C cheese on top after baking and let melt. serves 4
Serve with white rice & peas, sprinkle with chop parsley
(Everything is the same, except you will not have the pulp of the eggplant).