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