Eggplant Casserole

• 1/2 large onion
• 2 large eggplants
• 5 large tomatoes
• 1 to 1 1/2 lb. lean ground beef
• 2 c. light (Mazola) oil
• 1 Tbsp. black pepper, allspice and salt (each)
• 2 c. tomato sauce
• 1/3 c. pine nuts

1. Peel the black skin of the eggplant and slice it into about 1/2-inch slices.
2. Heat the oil in a nonstick pan over medium-high heat.
3. Fry the eggplant until it becomes blond-light brown color. Place over napkins to drain excess oil.
4. Place the tomatoes in boiling water for 20 seconds, then cool over cold water and peel the skin.
5. Slice into 1/4 to 1/2-inch slices.
6. Brown the meats with the chopped onion in a skillet.
7. Add the spices with the salt after cooking.
8. Very lightly brown pine nuts 45 seconds over high heat in frying pan.
9. Mix the meat (cooked) with the pine nuts.
10. In a medium or large casserole, put one layer of sliced tomatoes, one layer meat.
11. On top of the tomatoes, spread 1 cup tomato sauce over the meat, place another layer of eggplant, another layer of meat, another layer of sliced tomatoes and finally, sprinkle 1 cup of tomato sauce over the whole casserole.
12. Bake in the oven (uncovered) for 30 minutes at 350u0b0.
13. May be presented hot with rice or Arabic bread.

onion, eggplants, tomatoes, lean ground beef, light, black pepper, tomato sauce, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670737 (may not work)