Iraqi Baked Dinner - cooking recipe

Ingredients

1 medium eggplant
3 medium potatoes, peeled and cut in 12 1/2-inch slices
1 lb lean ground beef
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15 ounce) can tomato puree or (15 ounce) can tomato sauce
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Slice eggplants in half lengthwise then slice into 1/2-inch slices.
Spread slices on waxed paper or cookie sheet.
Sprinkle with salt then set aside.
In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
Shape into 12 2-inch patties.
Rinse eggplant.
In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
Pour sauce over casserole.
Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
Serve with warm, freshly baked bread.