Egyptian Moussaka

• 1 kg eggplant, peeled and cut into rings
• 250 g minced meat
• 1 tablespoon butter or 1 tablespoon margarine
• 1 large chopped onion
• 1/4 cup water
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• salt and pepper
• oil (for frying)
• sultana (optional)

1. Fry the eggplant rings till it has a reddish brown color.
2. Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
3. In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
4. Stir from time to time till meat is cooked.
5. Add tomato paste, sugar, salt and pepper, few sultanas and water.
6. Boil for 2 minutes till it is a thick sauce.
7. In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
8. Put it in oven at 180 degrees for 15 minutes.
9. Serve it with white rice or bread.

eggplant, minced meat, butter, onion, water, tomato paste, sugar, salt, oil

Taken from www.food.com/recipe/egyptian-moussaka-135937 (may not work)