This recipe requires some strict timing maneuvers.  But, the variety of flavors and textures are just delightful! Cheers!

1. 4 eggplant: peeled and cut in 2 inch by 2 inch cubed

2. 1 cup roasted cashew halves

3. 1/4 cup basil chopped

4. 4 garlic cloves minced

5. 1 cup balsamic vinegar (see my blog on balsamic vinegar and olive oil)

6. 1/4 cup olive oil

7. 3 table spoons fresh ginger chopped very small

8. Fresh jalapeño thinly sliced

9. 10 mushrooms thinly sliced

10. 1 cup fresh shallots sliced in rings

11. 1 pound ground beef

12.  1 Cup onion chopped

13.  2 Cups sliced red, yellow and orange peppers

14. 2 table spoons Latin Heat seasoning (https://saucegoddess.com/shop/latin-heat-spice-shaker-4-2-oz/)

First, you need to roast the eggplant.  Preheat the oven to 425 degrees.  Use a baking sheet spray with Pam and place the eggplant on the sheet so that the pieces are not stacked. Spray the top of the eggplant with Pam.  Allow to bake for 45 minutes.  The eggplant will be lightly browned and soft when cooked.

While the eggplant is cooking, brown the ground beef, onion, peppers and the Latin Heat seasoning. Don’t over cook the ground beef.  Set aside.

Next, make the topping.  In a separate pan add the ginger, olive oil, mushrooms and jalapeños.  Sauté until the mushrooms are soft.  Add the challots, balsomic vinegar sauté for 2 minutes. Then, add the basil and cashews and sauté for 3 minutes.

Remove the eggplant from the oven, place in an individual dish, add ground beef mixture on top of the eggplant add the topping and serve.