Eggplant Casserole - cooking recipe

Ingredients

1/2 large onion
2 large eggplants
5 large tomatoes
1 to 1 1/2 lb. lean ground beef
2 c. light (Mazola) oil
1 Tbsp. black pepper, allspice and salt (each)
2 c. tomato sauce
1/3 c. pine nuts

Preparation

Peel the black skin of the eggplant and slice it into about 1/2-inch slices.
Heat the oil in a nonstick pan over medium-high heat.
Fry the eggplant until it becomes blond-light brown color. Place over napkins to drain excess oil.
Place the tomatoes in boiling water for 20 seconds, then cool over cold water and peel the skin.
Slice into 1/4 to 1/2-inch slices.
Brown the meats with the chopped onion in a skillet.
Add the spices with the salt after cooking.
Very lightly brown pine nuts 45 seconds over high heat in frying pan.
Mix the meat (cooked) with the pine nuts.
In a medium or large casserole, put one layer of sliced tomatoes, one layer meat.
On top of the tomatoes, spread 1 cup tomato sauce over the meat, place another layer of eggplant, another layer of meat, another layer of sliced tomatoes and finally, sprinkle 1 cup of tomato sauce over the whole casserole.
Bake in the oven (uncovered) for 30 minutes at 350\u00b0.
May be presented hot with rice or Arabic bread.