Zucchini-Eggplant Beef Stroganoff and Garlic Bread

Posted by Dexie

When I saw eggplants at my last trip to the grocery store I thought about how great it would be with a pasta dish. I was right. Roasted eggplants on a bed of angel hair pasta with zucchini was delicious. I usually just eat roasted eggplant by itself and it was always good. Add it with pasta and it's even better.

To roast the eggplants, just cut it lenghtwise, drizzle olive oil on both sides, then lay them flat on a baking sheet. Roast in the oven, 350 degrees for 35 minutes.

INGREDIENTS:
angel hair pasta, cooka accdg. to the box
beef cut in strips
finely chopped onions
finely chopped garlic
sliced zucchini
1 can of cream of mushroom soup
1 can of milk(use the cream soup's can)
salt and pepper
juice of half lemon
chopped fresh parsley

Saute onions and garlic. Stir in beef strips. Let the meat cook. Add the zucchini. Don't over cook the vegetable. Pour the cream of mushroom soup. Pour milk on the can then pour it back in the pan. Stir, then let ithe mixture boil, stirring a few times. Season with salt and pepper. Squeze in the lemon juice to give it that little bit citrucy flavor. Stir in the drained pasta, the add the chopped fresh parsley.

Do not add the roasted eggplants until serving. If you mixed them in before hand, the eggplants will lose texture and well you'll never know they're there coz they'll probably be mashed in the process. I know the picture doesn't look all the glamorous but trust me the taste speaks volume.

To complete the meal, serve with garlic bread. All I did was buy french bread. I made the garlic-butter spread myself. It's really easy. Blend in butter, garlic powder, dried basil, oregano, salt and pepper. Cut the french bread in half, lenghtwise. Spread the butter mixture on top of each half. Place each bread on a baking sheet then stick it in the oven for maybe 15 minutes and VOILA. Garlic bread with butter that you made yourself. You can use the leftover butter-garlic on rolls or slices of toast for your next meals.