Ingredients
4 tbsp olive oil
1 red onion, chopped
1 red bell pepper, chopped or equal amount of roasted red pepper from jar
1-2 jalapeno pepper, chopped
1 lb. ground beef or turkey
1 can (28 oz) Italian style tomatoes, chopped, with liquid
1 eggplant, peeled and cut in large pcs.
1/2 c. diced carrots
1/2 c. chopped celery
3 1/2 c. beef, chicken, or turkey broth
1 tbsp chopped fresh basil
1 tsp salt
1/2 c. uncooked pasta (small shells)
2 tbsp chopped fresh parsley
1-2 garlic cloves, minced
Grated parmesan cheese for garnish
Preparation
Heat the oil in a large stockpot over med-high heat. Add the onion, bell pepper and jalapenos and cook, stirring until soft. Add the meat and brown; drain off any fat. Add the tomatoes, eggplant, carrots, celery, broth, basil, salt. Bring to a boil and cover. Reduce the heat to med-low and simmer 1 to 1-1/2 hours. Add the pasta, parsley and garlic, cover and simmer until the pasta is tender.
This is a thick stew. Add hot water to thin as desired. Ladle into bowls and sprinkle with parmesan. Serve hot with hot garlic toast and green salad.
