Eggplant Galore (Serves 10-12)

The next time a gorgeous purple eggplant catches your eye at an outdoor market or in the produce department of your favorite grocery store, consider this main dish entrée. Here you’ll find a memorable blending of flavors that will please even the most particular palate.

1 (1 to 1 and 1/2 pound eggplant, peeled
2 tablespoons olive oil
1/2 cup chopped onion
2-3 medium cloves of garlic finely chopped
3/4 pound very lean ground beef
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
1 teaspoon salt
1/4 to 1/2 cup pine nuts
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
4 cups water
Hot cooked rice

Yogurt Sauce:
2 cups plain nonfat yogurt
1-2 cloves garlic, finely chopped
1 teaspoon salt

1. Chop eggplant into 1/2-3/4-inch cubes. Bake eggplant in lightly greased flat pan in preheated 450 degree oven for 10-20 minutes until eggplant is soft, but not mushy.

2. Heat olive oil in large cooking pot. Sauté the onions and 1-2 cloves chopped garlic over medium heat for 2-3 minutes.

3. Add ground beef, cinnamon and pepper. Sauté about 5 more minutes. Just before meat is browned add 1 teaspoon salt and them pine nuts and sauté for 2 more minutes.

4. Add tomato sauce and diced tomatoes to the meat. Mix well. Add roasted cubes of eggplant and water. Bring to a boil.

5. Lower the heat and let simmer, covered, for about 20 minutes, stirring once or twice. If the mixture seems to be too thin, simmer gently uncovered until thickened.

6. For yogurt sauce, combine yogurt, 1-2 cloves garlic and 1 teaspoon salt.

7. To serve, start with rice, top with eggplant and finally a bit of the yogurt sauce served on top or on the side.