Moussaka with Eggplant / Musaca cu patlagele vinete

In a saucepan containing 6 tablespoonfuls of butter, drippings or olive oil, fry 3 finely chopped onions to a nice light brown. Add 2 pounds of ground meat (mixed pork and veal) and cook until brown, stirring constandy to prevent burning. Wash 3 tablespoonfuls of rice very well in cold water, mix with tin-meat, add a tablespoonful of finely chopped parsley and a little thyme, and cook for 2 to 3 minutes. Cut 2 large eggplants into one-third-inch slices without peeling, heat the butter (or drip pings or olive oil) and fry quickly each slice on both sides, place on a plate, until all have been done. Add more butter if required while trying.

Grease the bottom and the sides of a casserole with butter and vprinkle with a little flour mixed with bread crumbs. On the bottom place a layer of eggplant, a layer of the ground mixed meat and thirdly a layer of sliced tomatoes. Continue adding layers in this order and finish with a layer of tomatoes on top. Between layers place some diced green peppers, parsley, and pepper and salt to taste (and also dill, but this is optional). Pour one cup of boiling soup stock or bouillon over the ingredients and bake for one hour in a moderate oven with the casserole covered, and 20 minutes longer uncovered. If needed, add more soup stock. When baked there should remain only a little juice on the bottom.