Nanny Girl'S Eggplant Pie

• 1 1/2 lb. ground chuck
• 1 Tbsp. butter
• 2 Tbsp. salad oil
• 1 large onion, chopped
• 2 or 3 cloves garlic, minced
• 1 medium bell pepper, finely chopped
• 6 c. cubed eggplant (raw)
• 1 (8 oz.) can mushrooms, drained
• 4 medium tomatoes, cored and cut in small wedges
• 1 tsp. basil
• salt and pepper to taste
• 2 baked pie shells
• 3 c. shredded cheese (your choice)

1. Brown chuck in large heavy saucepan; pour out drippings.
2. In another pan, heat butter and oil.
3. Add onion and garlic; cook until transparent.
4. Add eggplant and bell pepper; cook, stirring occasionally until tender.
5. Reduce heat.
6. Stir in mushrooms and tomatoes; stir-fry for several minutes.
7. Stir in chuck, basil, salt and pepper; cook down.
8. For each pie shell, sprinkle 1/2 cup cheese on bottom.
9. Spread half of beef-eggplant mixture over cheese.
10. Top with remaining cheese.
11. Bake at 400u0b0 for 15 minutes.

ground chuck, butter, salad oil, onion, garlic, bell pepper, mushrooms, tomatoes, basil, salt, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101543 (may not work)