This is done as a stew instead of as a layered cassarole. It is also made with zucchini squash instead of egg plant (but you can use either, depending on your taste, or even both!)
You will need:
Several pounds of white potatoes. These stay firmer than russets.
Two large zucchinis.
A pound of ground beef.
A little garlic.
Salt and Pepper.
Large can of tomato sauce.
frying pan to cook the beef.
A large pot to cook the whole meal.
Start by peeling and cutting your potatoes into bite size pieces.
Enough to cover the bottom of your pot.
Then cut your zucchini, peeled or unpeeled, into bite size pieces.
Cut up and add some onion.
Smash and dice one clove of garlic.
Put these in the pot with your veggies.
In a frying pan add a tad of cooking oil to coat the bottom. We use extra virgin olive oil.
Crumble your ground beef, which should be at least 15 to 20 percent fat and can be any cut of meat.
Put this into the hot frying pan.
turn and stir your beef bits with a nylon spoon.
We always rinse our cooked ground beef in water to remove excess fat. We call this leaching. We put the beef into a colander and flush it with water.
Pour the beef from the colander into the pot with your veggies.
Add some more onions.
Add the can of tomato sauce.
Fill the can with water flushing the sides and empty as much of this as you can into the pot to thin out the tomato mixture and cover everything.Add a little salt and pepper to taste.
With your spoon make sure you get all the liquid down to the bottom so the potatoes won’t burn.
Bring this up to a rolling boil, then turn down the heat to a simmer.
Cover and let cook until the potatoes are soft and edible and the zucchini has fully cooked.
This makes six to eight servings.
A slice of bread goes nice and helps you push the food onto your fork and sop up all the juices from the plate.
A garden salad is another add-on for this meal.