Hoosier Supper

Ingredients

270 gr meat
65 gr bell pepper
50 gr celery
1 garlic clove
475 gr eggplant
3 gr parsley
120 gr rice
1 of onion soup mix
1 gr oregano
1 package tomato paste
700 ml water
34 gr ripe olives
110 gr bread crumbs
40 gr parmesan cheese
28 gr margarine

Instructions

Salt and pepper to taste Brown the beef; drain excess fat. Add green pepper, celery and garlic. Saute until tender. Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water. Bring to a boil; cover and simmer for 20 minutes. Pour into greased casserole or baking pan. Sprinkle with mixed bread crumbs, Parmesan cheese and margarine. Top with ripe olives. Bake at 230ºC or 15 minutes. (I usually omit the olives) Randy Rigg