Beef and Eggplant Pie

A savory pie with lots of fun textures.

Beef and Eggplant Pie

2 cups Eggplant -- cubed
1/4  cup Butter
1 lb. Ground beef
1/2  cup Onion -- chopped
1 stalk Celery -- sliced
1 clove Garlic -- minced
8 oz. Tomato sauce
1 tsp. Parsley
1 tbsp. Oregano
1 tsp. Salt
1/4  tsp. Pepper
1 unbaked Pie crust
3/4  cup Shredded Mozzarella

In a small skillet, saute eggplant in butter until tender. In a large skillet, cook beef over medium heat until done; drain. Add onions, celery, and garlic and saute until done. Add the eggplant, tomato sauce, parsley, oregano, salt, and pepper; bring to boil and remove from heat. Prick pie crust with a fork. Add beef mixture. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with cheese. Bake 5 minutes longer. Let stand 10 minutes before serving.