Beefy Eggplant Skillet

Saw this recipe on the Low Carb Yum site and knew I wanted to adapt it for my preferences and not as low carby life.
To see the original recipe, visit: http://lowcarbyum.com/eggplant-tomato-ground-beef-skillet-recipe/

I really need to start taking pictures of my food!

Beefy Eggplant Skillet

Yield: 4-6 servings (depending on serving size and appetite)

Ingredients

• 1 medium eggplant, diced
• 1 Tablespoon olive oil
• 1 TBS canola
• 1/4 teaspoon salt
• 1/2 - 1 onion, diced
• 1-2 diced zucchini and/or yellow squash
• 1 cup Bell Pepper slices
• 2 cups chopped spinach (fresh preferred, but thawed/frozen is OK)
• 2 cups coarsely chopped tomato
• 2 cloves garlic, diced
• 1 pound ground beef
• Stir Fry Sauce

To Make StirFry Sauce, combine the following ingredients and set aside:
1.5 Tablespoon soy sauce (or your preferred substitute)
1 Tablespoon mirin
2 teaspoon rice wine vinegar
1/2 teaspoon sesame oil

Instructions

1. Sprinkle eggplant with salt and sautee in olive oil over medium heat until softened. Set aside.
2. If needed, add canola oil, and increase heat to medium-high.
3. Add onion, sautee for about 1 minute, until fragrant.  Add squash and bell pepper.  Sautee for 2-3 minutes, until starting to soften. Set aside with eggplant.
4. In the empty skillet,cook ground beef with garlic until meat is browned.
5. Add vegetable mixture plus diced tomatoes and spinach to ground beef. Stir in Stir Fry Sauce. Cook over medium or medium-high heat, stirring frequently, until liquid is reduced.