Beef and Eggplant pie

After it was mentioned by Jon on facebook this week I've had several requests for my eggplant pie recipe, so here it is!

Beef and eggplant pie

Prep - peel and cube one medium eggplant, chop 1 medium onion, snip 1T of parsley, mince 2 cloves of garlic, chop 1-2 ribs of celery with leaves. 

Cooking - saute eggplant in 1/4C butter over medium heat until tender (~5 minutes) then remove and set aside.  Add onion, garlic, and ~1lb ground beef to hot pan and cook until beef is no longer pink, then add eggplant, celery, 8oz tomato sauce, parsley, and spices to taste (I use 1t oregano, 1t salt, 1t pepper), mix well, and bring to a boil.  Pour mixture into large pastry shell (I use my no-roll pie crust recipe in my large pie plate for this and it's perfect) and bake at 375 for 25 minutes, then cover top with shredded mozzarella cheese and bake for an additional 5-10 minutes or until cheese is melted.  Allow pie to sit for 10 minutes before cutting.  Serve warm with a side of red wine - yum!

Sorry, no pictures this time.  The next time I make it I'll do a photo shoot and come back to update.