Preheat oven to 350 degrees. In a heavy skillet, heat 1 tablespoon olive oil over medium-high heat. One by one, adding more olive oil as necessary, fry eggplant until browned at edges and remove to paper towel to drain. Repeat with potatoes, then onion. While the vegetables are frying, in a bowl, mix together the ground beef, garlic, tomato paste and a generous dusting of salt and pepper. Form into small meatballs. Fry briefly in the same olive oil as the vegetables. In a deep heat-proof casserole, layer the eggplant, potato, onion and tomato and nestle the meatballs between the tomato slices. Drizzle any remaining olive oil in the pan over the dish. Bake for 45 minutes, until cooked through. Serve with Iraqi-style rice.

Serves 6 to 8.

• Per serving (based on very generous use of olive oil; less if olive oil used sparingly): 500 calories, 33 g fat, 6 g saturated fat, 75 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 6 g fiber, 6 g sugar, 29 g protein

For Iraqis, every substantial meal is centered on rice, which is served on a shallow, wide platter. The rice is picked up by pinching between the fingers of the right hand, pressed into a small ball and popped into the mouth. The rice is always long-grain, often basmati, although a variety called Amber is preferred. Note the technique: The rice is parboiled, drained, fried in oil, then steamed over low heat so it's dry and fluffy.

TIMMAN (IRAQI-STYLE RICE)

Wash rice in cold water; drain. Place rice in saucepan with water to cover by 3 to 4 inches. Bring to a boil and simmer, gently bubbling, for six minutes. Rice should be tender outside but still undercooked inside. Drain rice; wipe out pot and place olive oil in pot. Heat olive oil and return wet rice to pot; add rice. Place a cotton kitchen towel over the top, cover and cook on low heat 40 minutes or so. Serves 6 to 8.

* Per serving (8 servings): 350 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 5 mg sodium, 60 g carbohydrate, 1 g fiber, 0 g sugar, 6 g protein

Aromatic variation: Add a pinch of saffron, a couple teaspoons of rose water (optional) and a teaspoon of salt to rice when returning it to the pot. Saute 4 tablespoons raw slivered almonds and 4 tablespoons raisins in 2 tablespoons olive oil until almonds are golden and raisins plumped. Garnish rice with almond-raisin mixture.

• Per serving (8 servings): 400 calories, 12 g fat, 1.3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g sugar, 7 g protein

Note: Rose water is sold at some kitchen supply shops, at Middle Eastern and South Asian food stores, and online. Omit if unavailable.