Beef And Eggplant Pie

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• pastry for single-crust pie
• 1 small eggplant (about 1 pound)
• 6 tablespoons butter
• 1/2 cup onion, finely chopped
• 1 garlic clove, crushed
• 3/4 lb ground chuck
• 1 tablespoon parsley, chopped
• 1/4 cup celery top, chopped
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1 dash pepper
• 1 (8 ounce) can tomato sauce

Recipe

• 1 roll out pastry to an 11-inch circle. use to line 9-inch pie plate; crimp edge decoratively. refrigerate until ready to use.
• 2 cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
• 3 in 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
• 4 preheat oven to 375°f.
• 5 melt rest of butter in medium skillet. in it, sauté onion and garlic until onion is tender – about 5 minutes.
• 6 add chuck and rest of ingredients to skillet; mix well. cook, over medium heat, 5 minutes, stirring occasionally.
• 7 add eggplant to meat mixture, turn into pie shell. bake 45-60 minutes, or until crust is golden. serve hot.