Egyptian Moussaka

Ingredients

• 1 kg eggplant, peeled and cut into rings
• 250 g minced meat
• 1 tablespoon butter or margarine
• 1 large chopped onion
• 1/4 cup water
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• salt and pepper
• oil (for frying)
• sultana (optional)

Directions

1. 1

   Fry the eggplant rings till it has a reddish brown color.

2. 2

   Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.

3. 3

   In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.

4. 4

   Stir from time to time till meat is cooked.

5. 5

   Add tomato paste, sugar, salt and pepper, few sultanas and water.

6. 6

   Boil for 2 minutes till it is a thick sauce.

7. 7

   In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).

8. 8

   Put it in oven at 180 degrees for 15 minutes.

9. 9

   Serve it with white rice or bread.