Iraqi Baked Dinner

1 medium eggplant
3 medium sweet potatoes, peeled and cut in 12 1/2-inch slices
1 lb lean ground beef
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15 ounce) can tomato purée or 1 (15 ounce) can tomato sauce
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper

Slice eggplants in half lengthwise then slice into 1/2-inch slices.

Spread slices on waxed paper or cookie sheet.

Sprinkle with salt then set aside.

In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.

Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).

Shape into 12 2-inch patties.

Rinse eggplant.

In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.

Mix together remaining ingredients (tomato purée/sauce, water, salt & pepper).

Pour sauce over casserole.

Bake in 350F oven for 1 hour or until sweet potatoes and eggplant are cooked through.

By luvinlif2k. Adapted from: Food.com