Beef And Eggplant Pie - cooking recipe

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

Preparation

Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
Cut unpeeled eggplant into 1/2-inch cubes; measure 2 cups.
In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
Preheat oven to 375\u00b0F.
Melt rest of butter in medium skillet. In it, saute onion and garlic until onion is tender - about 5 minutes.
Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.