5.5 oz. of ground beef or turkey
2 medium onions, chopped in cubes
1 medium eggplant, peeled and cut in cubes
4 cloves of garlic, chopped
1 medium carrot, peeled and grated or chopped finely
1 small red pepper, seeded and chopped
2 Tbsp. tomato paste (low salt)
¼ tsp. black pepper
2 Tbsp. canola oil
4 cups water
4 tsp. cornstarch for thickening
2 Tbsp. olive oil
10 oz. Rice noodles
In a deep skillet, sauté onions in oil until soft. Add the beef and brown for 1-2 minutes while stirring. Add the eggplant and continue to stir for an additional 1-2 minutes. Add the remainder of the ingredients, except for the cornstarch and olive oil. Bring to a boil, lower the fire and cook covered on medium flame for 20 minutes, stirring occasionally and checking that it is not burning. Mix the cornstarch in 1/4 cup of cold water, add to the skillet while stirring. Bring to a boil again for 1/2 a minute and remove from the fire.
Calories 490, protein 20.6 g, carbohydrates 6.5 g, fat 27 g, sodium 18.5 mg, potassium 298 mg, phosphorus 150 mg.