Ingredients
4 small, eggplant, pared 2 tsp. sugar
1/4 kilo ground beef 1/2 tsp. black pepper, ground
1 cup kidney beans cooked 1-8 oz. can del monte tomato sauce
1/4 cup flour (with 1/4 tsp. salt) 2 tsp. salt
2 eggs lightly beaten 1 cup water or broth
6 tbsp. bread crumbs 1/4 cup celery, chopped
1/4 cup cooking oil 2 small green bell pepper, chopped
4 segments, garlic, crushed 1 small red bell pepper, chopped
1 medium size onion chopped grated cheese (optional)
Slice each pared eggplant lengthwise.
Dredge both sides immediately with flour.
Dip in eggs.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Arrange on a platter. Set aside.
Sauté garlic, onions and ground beef.
Cook until beef turn light brown.
Add kidney, green and red peppers and celery.
Add tomato sauce and water or broth.
Season with salt, pepper and sugar.
Simmer for 20-25 minutes.
Pour on top of eggplants.
Sprinkle grated cheese, if desired.
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