Ingredients

1-2 teaspoons olive oil
3/4 pound lean ground beef or very lean ground lamb
1 medium onion, chopped
1 large garlic clove, minced
3 tablespoons flour
1 large eggplant (1 pound), cut into 1-inch cubes
1 pound fresh tomatoes, chunked
3/4 cup chopped green bell pepper
3 tablespoons naturally brewed "lite" soy sauce
2 tablespoons dry white wine (optional substitute, see below)
1 teaspoon dried oregano
3/4 cup shredded Provolone or mozzarella cheese

Yield: 4 servings
Prep time: 40 minutes

Directions

Brown the lean ground meat, onion and garlic together in the olive oil, using a large, deep skillet or Dutch oven set over medium heat. Stir often.

Reduce heat to medium-low. Sprinkle flour evenly over meat mixture and cook, stirring constantly, 2 minutes. Stir in eggplant, tomatoes, green pepper, 1 tablespoon of the soy sauce, the oregano and wine (or substitute one tablespoon wine vinegar — red or white — diluted with one tablespoon of water). Cover and simmer 25 minutes, or until eggplant is tender, stirring occasionally. Stir in remaining soy sauce and sprinkle cheese over eggplant mixture. Simmer, uncovered, about 2 minutes longer, or until cheese is softly melted.