Stewed Eggplant and Minced Meat

Instructions

1. 1

   Drain the tomatoes in a strainer, keeping the juice. Slice the tomatoes into thick rounds and set aside in the strained juice.

2. 2

   In a large non-stick skillet over high heat, brown the eggplant in 1/4 cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate.

3. 3

   In the same skillet, cook the meat in the remaining oil, breaking it up with a wooden spoon until lightly browned. Add the peppers and onion and continue cooking until the peppers are tender-crisp. Add the tomatoes with the juice, spices and cooked eggplant.

4. 4

   Cover and simmer for 5 minutes or until the vegetables are tender.

5. 5

   Serve in bowls and top with the yogurt. Sprinkle with the oregano.