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1
Cut eggplants into 1-inch cubes.
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2
Place in sieve and sprinkle lightly with salt; set aside.
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3
In large nonstick skillet, cook beef, onion and half of the garlic over medium heat, breaking up beef with spoon, for 5 minutes or until beef is no longer pink.
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4
Drain off any fat.
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5
Stir in tomatoes, cumin, oregano, cinnamon, allspice, and salt and pepper to taste.
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6
Transfer to 12 cup (3L) casserole.
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7
Rinse and pat eggplant dry.
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8
In same skillet, heat oil over medium heat; cook eggplant, mushrooms, carrots, hot pepper flakes and remaining garlic for 10 minutes, stirring often.
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9
Stir in parsley.
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10
Spoon evenly over meat mixture.
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11
Meanwhile, in saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
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12
Reserving water, drain well.
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13
Return potatoes to saucepan and dry out slightly over low heat.
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14
Remove from heat.
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15
Add feta cheese, Parmesan cheese, egg, and salt and pepper to taste; beat until smooth, adding about 2 tablespoons.
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16
cooking water to make fluffy.
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17
Spread over vegetables.
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18
(Casserole can be prepared to this point, cooled, covered and refrigerated for up to 6 hours. Remove from refrigerator 30 minutes before heating.) Bake, uncovered, in 400 degrees F.
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19
(200C) oven for 45 to 60 minutes or until bubbly, covering top with foil if it gets too brown.
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20
Bonnie Stern Cookbook.
