Iraqi Eggplant-Casserole

• 2 large eggplants, sliced
• 2 large potatoes, sliced
• 1 large onion
• 400 g ground lamb or 400 g beef
• 2 large tomatoes
• 3 tablespoons tomato paste
• 3 garlic cloves
• 1 tablespoon parsley, finely chopped
• 1 tablespoon ground paprika
• salt
• pepper
• oil (for frying)
• 2 cups water

1. Fry eggplants, potatoes and onion rings in hot oil.
2. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
3. Fry the meat-balls in hot oil.
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
5. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
6. Pour the liquid over the vegetables and the meatballs.
7. Bake in oven at 200u0b0C, for about one hour.
8. Cover if necessary.
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!

eggplants, potatoes, onion, ground lamb, tomatoes, tomato paste, garlic, parsley, ground paprika, salt, pepper, oil, water

Taken from www.food.com/recipe/iraqi-eggplant-casserole-229648 (may not work)