Beef and Eggplant Pie

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
  • Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
  • In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
  • Preheat oven to 375°F.
  • Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes.
  • Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
  • Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.
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