Meat and Matzo Casserole

Filling: Peel and dice eggplant. Sprinkle with 1/2 tsp (2 mL) of the sa< let stand in colander in sink to drain for 30 minutes. Rinse and pat dry. Set aside.

In Dutch oven or large deep skillet, cook beef over medium-high heat, in batches and breaking up with spoon, until no longer pink, about 5 minutes. Transfer to bowl. Drain off any fat in pan.

Add oil to pan; cook onions, celery, garlic, eggplant, remaining salt, cinnamon, pepper and cloves, stirring occasionally, until golden and softened, about 10 minutes.

Return beef to pan. Add 1/4 cup (50 mL) water; cook over medium heat until most of the water is evaporated, about 5 minutes. Let cool. Stir in eggs.

Tomato Sauce: In bowl, stir together tomatoes, parsley, oil, cinnamon and ground cumin.

Fill large shallow dish with cool water; soak matzos just until softened but not falling apart, about 30 seconds. Pat dry on paper towel.

Spread half of the sauce in lightly greased 13- x 9-inch (3 L) glass baking dish. Fit one-third of the matzos overtop. Spread with half of the meat mixture. Repeat matzo and meat layers once. Top with remaining matzos. Spread remaining sauce evenly over top.

Cover and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake until browned and bubbly, about 15 minutes.

Additional information : Tip: If you can't find kosher-for-Passover strained tomatoes, pulse 1 can (28 oz/796 mL) whole tomatoes in food processor. Press through fine sieve into bowl.

Source : Canadian Living Magazine: April 2009