Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Gound round beef |
| 2 mediums | Eggplants |
| 1 medium | Onion, chopped fine |
| ¼ cup | Chopped bell pepper |
| 1½ cup | Cooked rice |
| ½ cup | Fine bread crumbs |
| ¼ \N | Stick margarine |
| ¼ cup | Sliced celery |
| 1 \N | 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 <priss@...>