1. Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use. 2. Cut unpeeled eggplant into ½-inch cubes; measure 2 cups. 3. In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain. 4. Preheat oven to 375°F. 5. Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender – about 5 minutes. 6. Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally. 7. Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
