Iraqi Eggplant-Casserole

Iraqi Eggplant-Casserole
Ingredients

# 2 large eggplants , sliced
# 2 large potatoes , sliced
# 1 large onion
# 400 g ground lamb or beef
# 2 large tomatoes
# 3 tablespoons tomato paste
# 3 garlic cloves
# 1 tablespoon parsley , finely chopped
# 1 tablespoon ground paprika
# salt
# pepper
# oil (for frying)
# 2 cups water

Directions

1. Fry eggplants, potatoes and onion rings in hot oil.
2. Mix the ground meat with paprica powder, salt and pepper and form little meat-balls, about 20 pieces.
3. Fry the meat-balls in hot oil.
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
5. Mix the water together with tomatoe paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
6. Pour the liquid over the vegetables and the meatballs.
7. Bake in oven at 200C°, for about one hour.
8. Cover if neccesary.
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!