Layered Turkish Casserole

Slice eggplant in 1/2-inch slices. Sprinkle with salt. Set aside while preparing rest of casserole.

Cook rice according to package directions, adding allspice.

Place the beef, lamb, garlic, and onion in skillet. Cook, stirring, to combine ingredients for 10 to 15 minutes. Season with cinnamon and salt.

Slice green pepper and tomato. Place the pepper slices in an oiled 1 1/2-quart casserole dish, in a wheel spoke fashion. Cover with the tomato slices. Top with meat mixture.

Pat eggplant dry with paper towels. Cut eggplant slices in half. Cover meat with half of the slices, placing the skin to outside.

Spread rice over eggplant. Top with remainder of eggplant. Bake, covered, at 350 degrees F for 50 minutes.

Remove from oven, let sit for 10 minutes. Invert onto a serving dish.