Fall's first hard freeze in our area of north central Indiana means that all remaining vegetables must be harvested and stored. Cheese sandwiches (usually sharp cheddar on wheat bread) with home grown tomatoes on top, broiled until the cheese is bubbly and the tomatoes hot and soft, are only a memory now.
The abundance of eggplant and zucchini in this year's garden
caused me to search past recipes for inspiration. My sister-in-law Gail's recipe filled the bill.
Gail's Greek Vegetable Skillet Serves 4
1 lb. ground beef
2 med. onions, thinly sliced
2 med. cloves garlic, minced
1/2 lb. muchrooms, sliced
3 med. tomatoes, cut in wedges
1 small eggplant, cubed or sliced depending on type
2 med. zucchini , cut in 1/4 in. slices
1 med. green pepper, chopped ,
1 T. salt, more or less
1 t. oregano, fresh or dried
1 c. cooked rice
1/4 c. chopped parsley
Brown meat, then onions, garlic, mushrooms and cook until tender. Add tomatoes, eggplant, zucchini, green pepper, salt and oregano. Cover and simmer 25 minutes stirring occasionally. Stir in rice. Cover and cook 5-10 minutes more. Sprinkle with parsley.