This one sounds good!
Beef and Eggplant Pie
2 cup cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 unbaked pastry shell (9 inches)
1/2 to 1 cup shredded mozzarella cheese
In small skillet, saute eggplant 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 and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375* for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 4-6 servings.
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