Beef And Eggplant Pie

• pastry for single-crust pie
• 1 small eggplant (about 1 pound)
• 6 tablespoons butter
• 1/2 cup onion, finely chopped
• 1 garlic clove, crushed
• 3/4 lb ground chuck
• 1 tablespoon parsley, chopped
• 1/4 cup celery top, chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 dash pepper
• 1 (8 ounce) can tomato sauce

1. Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
2. Cut unpeeled eggplant into 1/2-inch cubes; measure 2 cups.
3. In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
4. Preheat oven to 375u0b0F.
5. Melt rest of butter in medium skillet. In it, saute onion and garlic until onion is tender - about 5 minutes.
6. Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
7. Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

pastry, eggplant, butter, onion, garlic, ground chuck, parsley, celery, worcestershire sauce, salt, pepper, tomato sauce

Taken from www.food.com/recipe/beef-and-eggplant-pie-491445 (may not work)