Iraqi Baked Dinner

• eggplant↗1 medium
• potatoes, peeled and cut in 12 1/2-inch slices↗3 medium
• lean ground beef↗1 lb
• garlic cloves, minced↗2
• salt↗1 teaspoon
• pepper↗1⁄4 teaspoon
• allspice1⁄4 teaspoon
• tomatoes, cut in 12 thick slices↗3 medium
• onions, cut in 12 thin slices↗2
• (15 ounce) can tomato puree or (15 ounce) can tomato sauce↗1
• water↗1 cup
• salt↗3⁄4 teaspoon
• pepper↗1⁄4 teaspoon

Step-by-step instructions

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.