Beef And Eggplant Pie

Name: Beef And Eggplant Pie
Ingredients: pastry for single-crust pie; 1 small eggplant (about 1 pound); 6 tablespoons butter; 1/2 cup onion, finely chopped; 1 garlic clove, crushed; 3/4 lb ground chuck; 1 tablespoon parsley, chopped; 1/4 cup celery top, chopped; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1 dash pepper; 1 (8 ounce) can tomato sauce

12 ingredients

7 steps

Ingredients

pastry for single-crust pie
1 small eggplant (about 1 pound)
6 tablespoons butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
3/4 lb ground chuck
1 tablespoon parsley, chopped
1/4 cup celery top, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 dash pepper
1 (8 ounce) can tomato sauce

Directions

1

Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
2

Cut unpeeled eggplant into 1/2-inch cubes; measure 2 cups.
3

In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
4

Preheat oven to 375°F.
5

Melt rest of butter in medium skillet. In it, saute onion and garlic until onion is tender - about 5 minutes.
6

Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
7

Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.