Buttan Jan Eggplant Casserole

• 1 lb. ground chuck or ground steak
• 1 large onion
• 1 clove garlic, chopped
• 1 small can tomato paste
• 1 (12 oz.) can tomatoes
• salt and pepper to taste
• dash of allspice
• pinch of dried mint
• dried basil
• 1/2 cup pine nuts
• 1 large eggplant

1. Saute meat in a little oil.
2. Add onion and garlic, cook a few minutes.
3. Add tomato paste and whole tomatoes, seasoning.
4. Let mixture cook about 1/2 hour.
5. Peel eggplant, slice into 1/2 inch pieces.
6. Salt lightly.
7. Blot moisture with paper towels.
8. Fry in oil until soft.
9. Drain on paper towels.
10. Put slices in baking dish. Add browned pine nuts.
11. Pour sauce over eggplant.
12. Bake at 375u0b0 oven for 1/2 hour.

ground chuck, onion, clove garlic, tomato paste, tomatoes, salt, allspice, mint, basil, pine nuts, eggplant

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414049 (may not work)