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Smothered Eggplant

by Henrietta Oster

4	large	eggplant
1-1½	lbs	lean ground beef
1		onion
1-2	tbsp.	olive or vegetable oil
4	cloves	garlic
1	tbsp.	sugar
1	tsp.	salt
		pepper

Peel the eggplant and cut into sections.   Place in large pot of boiling water.  Continue to cook until the eggplant softens.  Mom drains the eggplant in a collander and presses out as much water as possible, my choice is to continue cooking on reduced heat and in a covered pot, draining excess liquid from time to time.  The long way will brown the eggplant.  Be sure to stir the eggplant as it cooks.

Finely chop the onion and saute with the oil.  Brown the ground beef with the onions.

Add the ground beef & onions, garlic, salt, sugar and pepper to the eggplant.  Continue to simmer and mix the ingredients.

Serve over rice.