Beef and Eggplant Casserole

1 lb lean ground beef (sirloin or round)
2 garlic cloves, minced
pepper, freshly ground to taste
1 eggplant or 3 summer squash or a combination of both
1 1/2 medium-sized onions, chopped
1 1/2 Tbsp dill
2 cup low fat yogurt, plain

Brown meat in skillet, then rinse fat from it in a colander, if desired. Combine meat with onion, garlic, dill and pepper.

Slice eggplant or squash into long slices, about 1/8-inch thick. In a 8x8x2-inch casserole, arrange vegetables in single layer. Top with ground beef mixture. Pour yogurt on top of beef mixture.

Bake in 350 oven for 45-60 minutes, until casserole starts to bubble.

Makes 4 servings
Source: Produce Marketing Board