Nathan’s Noodles with Meat and Vegetables
3/4 lb. wide egg noodles
1/2 lb. eggplant, peeled and diced
2 Tbsps. virgin olive oil
1-1/2 lbs. top sirloin steak, cut into 1/2 inch slices
2 carrots\cooked, sliced
3/4 cup onion\cooked, diced
2 cloves garlic, minced
2 cups recipe-ready crushed tomatoes
3 Tbsps. tomato paste
1/2 lb. frozen peas
1-1/2 tsps. Italian herb seasoning
DIRECTIONS:
Cook noodles in boiling salted water until al dente. Drain and keep warm. Place eggplant in a colander and sprinkle with salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté meat 4-5 minutes, stirring frequently, until browned. Add eggplant, carrots, onions, and garlic and cook 3 minutes. Stir in remaining ingredients and mix thoroughly. Reduce heat to low and simmer 20 minutes, or until vegetables are tender. Combine noodles with vegetables in a serving bowl and toss.