Ingredients
2 Large Eggplants, sliced rounds.
1 pound ground lean sirlion
1 Large onion diced
3 Tablespoons Olive oil
1 1/2 tablespoon Garam Masala
1/2 cup toasted pine nuts
1 ripe tomato sliced
2 teaspoons salt
1 green bell pepper sliced
1 can 8oz Tomato soauce
*Garam Masala available at middle eastern or indian stores
Preparation
Roast eggplant slices or fry until golden brown, see roasting method below. Brown meat along with onions season with salt, add Gram masala, mix well, add pine nuts. In a medium sized pyrex layed eggplant slices in one layer. top with browned meat mixture and a final layer of eggplants. Pour tomato sauce, arrange tomato and bell pepper slices on top alternating bake in a 350 oven until bubbling and bell peppers on top are softened. Serve it with white basmati rice pilaf. Eggplant roasting: spray cookie sheet with Pam, layer eggplant slices on top, broil for about 5-6 min. until golden brown, turn on other side spray with Pam again and broil for another 5 min.
