Contributed by: Chris WebAdmin. of RecipesNow.com
In a large skillet, over medium-high heat, heat oil until hot.
Add onion, bell pepper and garlic; cook and stir until tender, about 3 minutes. Add eggplant; cook and stir until almost tender, about 5 minutes. Stir in tomatoes and bring to a boil; reduce heat and simmer, covered, until eggplant is tender, about 4 minutes.
Remove from heat; stir in roast beef and salad dressing.
In a large salad bowl, combine vegetables and beef mixture with lettuce; toss until well combined.
Serving Size: Makes 4 Portions
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