Mila's Eggplant casserole

Eggplant casserole

Ingredients:
2 eggplants (1 lb size)
salt and black pepper -- to taste
4 tablespoons olive oil
1-2 red bell pepper -- cored, seeded, and quartered
2 pounds ground beef (or turkey)
2 onions -- coarsely chopped
1 cup whole canned tomatoes -- crushed
1 1/2 cup water -- or more as needed
1/4 cup chopped fresh parsley

Directions:
Cut the eggplant into 1-inch cubes. Layer them in a colander, sprinkling the layers with salt. Set on a plate and let the eggplant sit for 30 minutes.

Turn on the broiler. Rinse the eggplant and pat the cubes dry with paper towels. On a rimmed baking sheet, sprinkle the eggplant with half the oil and toss with your hands to coat all over.

Rub the skin side of the bell pepper with the oil remaining on your hands. Tuck the pepper, skin side up, on the baking sheet. Broil the eggplant and pepper about 6 inches from the element, turning the eggplant often, for 10 minutes or until the eggplant and peppers are charred. (The eggplant may not be cooked through.)

Meanwhile, in a large casserole add a little bit of oil and over medium-high heat, brown the onions stirring often, until the onions soften; add the meat and brown it turning it often, until it is crumbled. Add the salt, and pepper.

Remove the skin from the bell pepper. Coarsely chop the flesh. Add the bell pepper, eggplant, tomatoes, and water to the onions. Cook over medium heat, stirring occasionally, until the mixture bubbles at the edges. Cover and simmer for 20 minutes, until the eggplant is cooked through. Add more to the pan if it seems dry. Sprinkle with parsley (optional) and serve at once.

Ready in: 1-2 hrs 

Serves/Makes:   6