-Fresh beefsteak tomatoes sliced
-Canned crushed tomatoes or tomato sauce
-Bell pepper, chopped
-salt and pepper
-Slice the eggplant vertically into half inch slices. If the eggplant is too long then cut the vertical slices in half horizontally (you can peel the skin of the eggplant or keep it depending on how you like it). Brush a cookie sheet with olive oil, lay eggplant slices on top then brush eggplant slices generously with olive oil. Broil in the oven until golden then flip the eggplant and broil the other side. (this is a much healthier and easier alternative than frying!)
-Saute the onion in some olive oil until it starts to brown then add the ground beef, saute for a few minutes then add the bell pepper. Sprinkle with salt and pepper. When the beef is done cooking add the tomato sauce. Bring it to a boil and simmer for another 5 minutes.
-In a pyrex dish, layout one layer of eggplant slices (half the amount you baked) then add the beef mixture. Layout the rest of the eggplant on top and then top it off with the tomato slices.
-Bake in the oven for about 30 minutes at 350 then broil it for ten minutes or until tomatoes start to get golden.
Enjoy this delicious dish with some pita bread, rice, or bulgar. Yum! :)
-I didn't put quantities because it all depends on how many people you are making this for.
-The Greeks make this dish too, but they add béchamel sauce to it before baking. It's also an excellent dish but this version is lighter.