Eggplant Rice Dressing 4

1-1/2 lb ground meat
1/2 cup butter or margarine
2 large onions, chopped
1 rib celery, chopped
2 clovers garlic, minced
1-1/2 bell peppers, chopped
6 med eggplants, peeled, boiled and drained
3 fresh tomatoes, peeled and diced
Salt and pepper to taste
Creole seasoning
1-1/3 cups cooked rice
3/4 cup Progresso Bread Crumbs
3 oz evaporated milk
1-1/4 cup onion tops, chopped.

Saute seasoned meat in three tbs butter until lightly browned. Add onions, celery and garlic, and cook until wilted. Add bell peppers and cook about 10 minutes. Stir in eggplants and simmer for about 15 minutes. Then add tomatoes and cook for 15 minutes. Cover and simmer for 1 to 1-1/2 hours. Add seasoning according to taste and continue cooking until mixture cooks down, adding little water if needed.

Add rice and toss well. Stir in bread crumbs. Add the remaining butter and evaporated milk and mix well. Correct the seasoning and add onion tops. Add more rice and bread crumbs if necessary.

The dressing should be moist but not soggy.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana