Pork & Eggplant Casserole
 Makes 8 servings

Ingredients:

• 1/2 - cup peanut oil
• 2 - large yellow onions, peeled and chopped
• 6 - cloves garlic, peeled and chopped fine
• 4 - medium-size, unpeeled eggplants, cut in 1/2-inch dice
• 3 - ribs celery, chopped
• 1 - green sweet bell pepper, cored and chopped
• 1/2 - teaspoon whole thyme leaves
• 1/2 - cup parsley, chopped
• 3 - Tablespoons tomato paste
• 2 - pounds lean ground pork
• 1 - teaspoon Tabasco
• 2 - teaspoons Worcestershire sauce
• Salt (to taste)
• Pepper (to taste)
• 1 - egg, beaten
• 1/2 - cup bread crumbs

Directions:

1. Heat a large Dutch oven and add the oil. Lightly brown the yellow onions and garlic. Now you want to add the eggplant, celery, green pepper, thyme, parsley, and tomato past.
2. Sauté, covered, stirring often, until the vegetables are very tender, about 20 minutes.
3. In the meantime pan-brown the pork. Drain the fat and discard.
4. When the vegetables are tender stir in the pork, Tabasco, Worcestershire sauce, salt and pepper, and the egg.
5. In a 2-quart baking dish, place vegetable and pork mixture. Sprinkle the break crumbs on top.
6. Bake uncovered for 35 to 40 minutes or until the top is lightly brown and the dish is very hot.