Here is another creation by me, born of some ideas on a July morning and helped along using my favorite "cookbook"... The Flavor Bible. Enjoy!
Ingredients:
- 3/4 - 1 lb chop meat - venison preferred but beef works
- 1 tsp The Good Stuff seasoning
- 2 medium eggplant - peeled and cut to bite size
- 1 lge yellow onion - cut up
- 3 - 4 cloves garlic - minced
- 15 oz can chickpeas - drained
- 8 oz baby portobello mushrooms - halved or quartered depending on size
- 1 lge tomato - cut up
- 4 - 5 scallions - cut to 1" pieces on a diagonal
Preparation:
Fry the chop meat with a bit of olive oil in a non-stick Dutch oven, season with Good Stuff and set aside.
Add oil as needed to sautee the onion & garlic.
When the onions are just a translucent, add the mushrooms and cook through. Set this mix aside.
Add the eggplant to the Dutch oven along with olive oil as needed. Toss frequently over medium heat until eggplant is just cooked.
Return meat and onion mix to the pot and blend.
Fold in tomatoes and simmer until they are warmed through.
Finally add the scallions, gently fold them in and serve immediately.
A dollop of yogurt on top takes this comfort bowl to Next Level.
The Good Stuff seasoning blend:
2 parts kosher salt, 1 part freshly ground black pepper, 1 part garlic powder, 1 part onion powder, 1 part smoked paprika
Blessed be... and happy cooking!