Iraqi Baked Dinner

Ingredients

• 1 medium eggplant
• 3 medium potatoes, peeled and cut in 12 1/2-inch slices
• 1 lb lean ground beef
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon allspice
• 3 medium tomatoes, cut in 12 thick slices
• 2 onions, cut in 12 thin slices
• 1 (15 ounce) can tomato puree or tomato sauce
• 1 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Slice eggplants in half lengthwise then slice into 1/2-inch slices.

2. 2

   Spread slices on waxed paper or cookie sheet.

3. 3

   Sprinkle with salt then set aside.

4. 4

   In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.

5. 5

   Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).

6. 6

   Shape into 12 2-inch patties.

7. 7

   Rinse eggplant.

8. 8

   In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.

9. 9

   Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).

10. 10

    Pour sauce over casserole.

11. 11

    Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.

12. 12

    Serve with warm, freshly baked bread.