Beef 'n' Eggplant Pie Recipe
- 1/4 cup butter, cubed
- 2 cups cubed eggplant
- 3/4 pound ground beef
- 1/2 cup finely chopped onion
- 1 celery rib with leaves, chopped
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1 tablespoon minced fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 unbaked pastry shell (9 inches)
- 1/2 to 1 cup shredded part-skim mozzarella cheese
- 1. In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes.
- 2. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
- 3. Prick pastry shell with a fork. Add beef mixture. Bake at 375° for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 4-6 servings.
1 serving (1 slice) equals 368 calories, 24 g fat (12 g saturated fat), 62 mg cholesterol, 857 mg sodium, 23 g carbohydrate, 2 g fiber, 14 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.