Meals Matter

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Contributed By: juanito
Taste of Home

Everyone likes eggplant when they taste it in this savory pie. If you have eggplant in the garden or can get it at the market, it's recommended for this recipe. If the eggplant is large and the skin seems tough, it's a good idea to peel it first.

Ingredients

2 cups Cubed eggplant

¼ cup Butter

¾ pound Ground beef

½ cup Finely chopped onion

1 Celery rib with leaves, chopped

1 Garlic clove, minced

1 can (8 oz) tomato sauce

1 tbsp Minced fresh parsley

1 tbsp Dried oregano

1 tsp Salt

1/8 tsp Pepper

1 Unbaked pastry shell (9 inches)

½-1 cup Shredded mozzarella cheese

Preparation

In a small skillet, saute egglant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt & pepper; bring to a boil. Remove from heat.

Prick pastry sehll with a fork. Add beef mixture. Bake at 375º for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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