Title: Beef Eggplant Casserole
Categories: None
Yield: 1 Servings

1 1/2 lb Gound round beef
2 md Eggplants
1 md Onion, chopped fine
1/4 c Chopped bell pepper
1 1/2 c Cooked rice
1/2 c Fine bread crumbs
1/4 Stick margarine
1/4 c Sliced celery
1 Clove garlic, chopped

Peel and boil eggplant in salted water until tender. In a skillet with a
small amount of shortening, brown ground beef, bell pepper, celery, onion,
garlic, salt and pepper to taste. To the skillet mixture add rice and
eggplant; mix well. Turn into casserole, cover with bread crumbs and dot
with butter. Bake in a
350 oven until brown. Serves 6.

Posted to EAT-L Digest 18 November 96

Date: Tue, 19 Nov 1996 05:34:03 -0600

From: Pam and KerryAnn Cobb