Iraq

Tepsi Baytinijan 

(this is a very traditional/popular Iraqi casserole)

-2 large eggplants, peeled, stems removed, cut into 1" thick rounds
-2 large tomatoes, sliced
-1 large onion, peeled, sliced into 1" thick round slices
-6 garlic cloves, peeled and crushed
-1/3 kg ground beef
-2 medium potatoes, peeled, sliced into 1" thick round slices
-3 tablespoons tomato paste
-pepper
-salt
-corn oil

1) Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant
slices until each piece is light golden, then set aside. In the same
oil, lightly fry the potatoes- they don't have to cook all the way
through. Set aside. In the same pan, fry the onion, and set aside.
Drain the fried pieces on some paper towels.
2) Mix the ground beef, half of the crushed garlic, and salt and
pepper to taste. Make small meatballs and fry them. Set aside.
3) Mix about 2 1/2 cups of water with 3 Tbs of tomato paste, the
remainder of the crushed garlic, salt (about 3 teaspoons), and pepper
(preferably white pepper) and set aside.
4) In a baking dish, arrange the eggplant pieces so they slightly
overlap. On top of the eggplant, arrange the potato slices, then the
onion, then the slices of tomato on the very top. Arrange the
meatballs in between the tomato slices, spreading them evenly. Pour
the tomato paste mixture on top of all of this.
5) Bake in a pre-heated oven at 350 degrees, for 45-60 mins, be
careful not to burn.
6) Serve with Basmati rice, or Pita.