Turkish Eggplant With Ground Beef

1 Italian eggplant. cut lengthwise into 1/2 inch slices
1/4 lb ground beef
1/2 cup sweet yellow onion, finely chopped
2-3 large cloves garlic, minced
3 large organic tomatoes, finely chopped or crushed
about 1/2 cup olive oil, for baking and sauteing
1/4 cup each fresh parsley and mint, chopped
1 tbsp double concentrated tomato paste
seasonings: kosher salt, black pepper, greek oregano, cumin, pinch of cinnamon

Saute onions in about 2 tbsp olive oil over medium heat. Add beef and seasonings to taste, mix well and saute until it turns light brown. Add garlic, tomato paste, tomatoes and mix well. Cook for a few more minutes until tomatoes begin to break down. Reduce heat to simmer.

In meantime, preheat oven to 500 degrees. Bake eggplant slices that have been tossed in a little olive oil, garlic and sprinkled with salt on a parchment lined baking sheet for 10-12 minutes, or until they are almost soft. Add the eggplant to the beef mixture, lightly toss. Cover and cook on low heat another 20-25 minutes or until fully cooked. Add fresh herbs at the end and serve.

By luisascatering. From: GroupRecipes