2 cups cubed eggplant
1/4 c butter
3/4 c ground beef
1/2 c onion chopped
1 celery rib
1 clove garlic, minced
1 8oz can tomatoes
1 T fresh parsley
1 T dried oregano
1 t salt
1/8 t pepper
1 unbaked 9" pastry shell
1/2-1 c mozerella cheese, shredded
in a small skillet, saute egg plant in butter until tender, about 5 minutes. In a large skillet, cook beef, onion, celery and garlic over medium heat until meat is no longer pink, drain. Add eggplant, tomatoe sauce, parsley, oregano, salt and pepper, bring to boil. Remove from the heat. Prick shell with a fork. Add beef mixture. Bake 375 for 20-25 minutes. Sprinkle with cheese. Bake additional 5-10 minutes or until cheese is melted. Let stand 10 minutes before cutting. Serves 4-6
Quick easy meal and a good way to “sneak” in different veggies!