• 5 oz Olive oil, 1/4 c and 2 tablespoons
  • 2 medium eggplant, quartered and sliced in 1/2″ sections
  • 2 tablespoons smoked paprika
  • 1 tablespoon dry oregano
  • 1 lb of lean ground meat
  • 2 tablespoons of season all
  • 1 large yellow onion, medium diced
  • 3 large tomatoes, medium diced
  • 2 green bell peppers, medium diced
  • 2 tablespoons of garlic
  • Salt and pepper
  • Ciabatta, sliced 1″ thick
  • Feta cheese


In a sauce pot, heat oil on medium heat. Add eggplant, smoked paprika, oregano, salt and pepper and stir to make sure it’s thoroughly coated in oil. Cook for 5 minutes on medium low heat, stirring occasionally.

In a skillet, heat oil on medium high heat. When oil is heated, add ground beef and season all, breaking up the meat and blending the season all until brown.

Add onions, bell peppers, garlic, and tomatoes to the stewing eggplant. Strain the ground meat with a slotted spoon and add to eggplant mixture. Stir and allow to cook on medium low heat until eggplant is tender and has aborted most of the liquid.

Salt and pepper to taste.

Serve over slices ciabatta and top with crumbled feta cheese.

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