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Strawberry Rhubarb Jam

  • olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 1/2 c dry red wine
  • 1 tablespoon tomato paste
  • 1 1/2 c canned crushed tomatoes (15-ounce can)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/8 tsp ground allspice
  • 1/2 tsp salt
  • ground black pepper
  • 1 eggplant peeled and cut into 1/4-inch slices
  • 4 ounces cream cheese
  • 1/4 c milk
  • 1/4 c Parmesan
  1. Heat the broiler. In a large stainless-steel frying pan, heat 1-2 tablespoons of the oil over moderate heat. Add the onion and garlic and cook until soft, about 3 minutes.
  2. Add the beef and cook until the meat loses its pink flavor, about 4 minutes.
  3. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 1/2 teaspoon salt, and ground pepper. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
  4. Meanwhile, brush both sides of the eggplant slices with olive oil and season with salt and pepper. Put the eggplant slices on a large baking sheet and broil until browned, about 5 minutes.
  5. Turn eggplant slices over and broil until browned on the other side, about 5 minutes longer.
  6. Meanwhile in a small saucepan, combine the cream cheese, milk, and ground pepper. Warm over low heat until just melted.
  7. Spray an 11-by-7-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan.
  8. Spoon the cream-cheese sauce on top and broil until just starting to brown, 1 to 2 minutes.