4 med. sized eggplants, sliced
1 lg. onion, coarsely chopped
butter
1 1/2 lbs. lean ground beef
2/3 c. tomato paste
2 c. water
1 tsp. salt
Black pepper to taste

Saute chopped onion in butter until golden. Add ground beef and cook, stirring constantly, until it is crumbled and browned. Combine tomato paste with water, add salt and pepper and pour mixture over meat. Bring to a boil and then simmer for 5 minutes. Remove mixture from heat. Saute eggplant slices in butter until slightly soft. Place a layer of eggplant in the bottom of a well buttered casserole. Using a slotted spoon, add a layer of drained beef, another layer of eggplant, then beef and so on until all the beef and eggplant have been used. Pour the remaining sauce over the casserole and bake, uncovered in a 350 degree oven until eggplant is tender. Serves 4.