ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Cooking Ingredients»
  • Fruit Ingredients

Eggplant-Zucchini Goulash

Updated on January 28, 2015
Eggplant Zucchini Goulash
Eggplant Zucchini Goulash | Source

Eggplant and Zucchini

Still more zucchinis and now some eggplant ready to harvest. Eggplant Parmesan is one of my favorite meals but I don't really want to take the time to prepare it. I need something fast and easy. I remember a dish my mother used to make that she called Goulash that had chunks of tomato, onion, and green pepper in it, and I thought that maybe it would be good with zucchini and eggplant in it. My mother's version of Goulash may not be the that close to the actual Hungarian Goulash, so don't be surprised if it sounds nothing like what you are used to.


  • 1 medium sized eggplant
  • 1 medium sized zucchini
  • 1 medium green pepper
  • 1 medium onion (yellow or white)
  • 1 can (28 oz) crushed tomatoes (fresh tomatoes would be better but mine are not ripe yet)
  • 1 can (11.5 oz) V8 juice (my mother used to use tomato juice)
  • 1 lb. ground beef (optional)
  • 1 cup macaroni
  • salt and pepper to taste
  • paprika (if you like)
  • (my son and husband sprinkled Parmesan cheese on top of it)
  • It's great with bread and butter and cucumber slices

Eggplant-Zucchini Goulash

Cut eggplant and zucchini into cubes of whatever size you want, of course the cooking time will vary depending on the size of the cubes. If you want you can steam the eggplant and zucchini so it is nice and tender and ready to throw together when the macaroni is done. (I didn't do this so my macaroni was a little softer than I would have liked.) Boil the macaroni until almost tender, then drain. While macaroni is boiling brown ground beef. Put all ingredients together except the green bell pepper and bring to a boil, add green bell pepper and simmer about 5 to 8 min depending on how tender you want the peppers. This extra cooking time will cook the macaroni the rest of the way.

You can add cheese on top if you like but it is good as is. Good with cucumber slices or salad, also bread and butter.

Cooking or Creating

I always thought of my mother as a chef since she could come up with all kinds of recipe ideas. With eleven kids there was not a very good chance of having Steak Diane but with what she had to work with she made some real masterpieces. I have tried my hand at it as well and have done alright but never developed the habit of writing down the recipe. This time I decided I would write hubs about it. That way if they were good enough to post here, I may be able to repeat them. Next hub I will be working on a cucumber soup or two, since we have cucumbers "coming out our ears," as my mother would say.

What Makes a Chef?

Are you a chef?

See results


    0 of 8192 characters used
    Post Comment

    • Dardia profile image

      Darlene Yager 5 years ago from Michigan

      Thank you! My family enjoyed it. I hope you do too.

    • Crystal Tatum profile image

      Crystal Tatum 5 years ago from Georgia

      OK, seriously, yum! I am bookmarking this page and I am definitely going to try this recipe!

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      Hello, Pollyannalana!

      Nice to hear from you. I have try it with okra that sounds good. I thought of making zucchini noodles instead of the macaroni. I may have to tr that way. My son is trying to bulk up so I don't think taking the beef away from him right now would go over too well. :)

      I didn't realize there were cancer preventatives in this meal. Thanks!

    • Pollyannalana profile image

      Pollyannalana 6 years ago from US

      I have a recipe like this minus the beef and eggplant and wow how good zucchini is for you so eggplant too, I will definitely try that as I say minus the beef. I put okra in mine and make enough to freeze me about 2 to 3 helpings for other meals and I use it on rice and the new noodles made from veggies and I just love it. Thanks for the idea. Surely I will get so healthy soon! Lot of cancer preventatives in there too!

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      Hello again, Rochelle!

      Crazy weather and my husband delayed planting. He also was afraid to plant too many plants this year.

      I do love getting my groceries from my backyard though.

      + Darlene

    • Rochelle Frank profile image

      Rochelle Frank 6 years ago from California Gold Country

      My tomatoes and green beans are coming on strong now, (Yay!) also kohlrabi, snap peas, parsley, turnips, carrots, potatoes, peppers, a few cukes and some other things. lettuce is about finished. Some various squash and too much zucchini (as usual). We planted a patch of corn-- and will get a few ears (don't usually plant corn-- too much space for too little yield). My husband planted a long row of sunflowers which are about 20 ft tall. I've got a BIG pumpkin-- that still has a way to go. Charlie brown would be impressed.

      Crazy weather delayed planting for us, too-- but things are making up for lost time, it seems. It is so much more fun to pick your groceries without going through the checkstand.

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      Hello Cardisa,

      I have never had ratatouille, I may have to look for a recipe. My husband and I have a small vegetable garden and as things ripen I try to come up with something new to eat them in. We have tomatoes and green beans coming soon. That is if it doesn't turn cold too soon. This weather is crazy lately.


    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      It is very similar to ratatouille, except for the ground beef. I am going to try this. I love egg plant and zucchini.

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      Thanks for coming by, Rochelle! You probably are a good cook then. Most people don't say anything if they don't think so. I have never thought of myself as a good cook. I wonder if it is the same as calling yourself a writer? "I'm not a cook and I'm not a writer because I'm not very good at it!" ;)



    • Rochelle Frank profile image

      Rochelle Frank 6 years ago from California Gold Country

      I've got plenty of zuchinni, and I often chop it up and add it to almost any Italian or Mexican style dish. Your goulash sounds good.

      People have told me I'm a good cook, but I think I'm really just a good direction-follower, which creates similar results.