Make this ground beef, eggplant and potato casserole for a hearty dinner that tastes even better the next day

This comforting casserole — made up of layers of ground beef, potatoes and eggplant baked in a tangy tomato sauce —  is inspired by a classic Iraqi tepsi baytinijan. The roasted eggplant is the true star of the dish, adding a depth of flavour that becomes even more delicious the next day. Serve it over warm basmati rice for a hearty dinner during Ramadan and beyond.

Ingredients

• 2 large globe eggplants (approx. 1 kg)
• 2 medium yellow potatoes (approx. 400 g)
• 6 tbsp olive oil, divided
• 2½ tsp salt, divided
• 2 small yellow onions, finely diced
• 1 large red bell pepper, finely diced
• 454 g lean ground beef
• 1 tbsp tomato paste
• 1 tbsp red pepper paste (or substitute with more tomato paste)
• 1 tsp Aleppo pepper (or substitute with 1 tsp black pepper or ½ tsp red chili flakes)
• 1½ cups passata
• 2½ cups water
• 2 tbsp pomegranate molasses
• 2 small vine tomatoes
• ¼ cup fresh parsley, finely chopped (optional)

Preparation

Heat the oven to 450 F with a rack in the middle and bottom positions.

Peel the eggplants lengthwise, leaving alternating strips of peel and flesh, then cut them into ¼-inch rounds. Peel the potatoes and cut them into ¼-inch rounds.

Line two sheet pans with parchment paper. Arrange the eggplant and potato slices across the prepared pans in a single layer. Drizzle 4 tablespoons of oil over the vegetables, then sprinkle 1 teaspoon of salt on top. Place the sheet pans in the oven and bake until the vegetables are soft and slightly browned, about 45 minutes. Remove from the oven and set aside to cool.

Add the remaining 2 tablespoons of oil to a large braiser or other oven-safe dish with a lid set over medium heat. Add the onion, bell pepper and ½ teaspoon of salt. Stir and cook until the onions are soft and translucent, about 5 to 6 minutes.

Add the beef to the pan, break it up with a wooden spoon and cook until most of the juices have evaporated, about 7 to 8 minutes. Move the beef to one side of the pan, then, to the empty side, add the tomato and red pepper paste. Stir the paste for a few seconds, then add the Aleppo pepper and ¾ teaspoon of salt. Mix everything together and cook for 2 more minutes. Remove from heat.

Flatten the beef into an even layer in the pan using the back of a wooden spoon. Arrange the potato slices on top of the beef, then arrange the eggplant slices over the potatoes. Slice the tomatoes into ¼-inch rounds and arrange on top of the eggplant. 

In a large bowl or measuring cup, combine the passata, water, pomegranate molasses and remaining ¼ teaspoon of salt. Pour the passata mixture over the layers of beef and vegetables. 

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake for 10 more minutes to reduce some of the juices. Remove from the oven and allow the casserole to rest for a few minutes.

Garnish with parsley and serve over basmati rice.

Serves 6

Produced in collaboration with CBC Creator Network.