6 to 8 eggplants (4 c. cooked and mashed)
4 c. water
Dash of sugar
2 lg. onions, chopped
2 cloves of garlic, chopped
1 lg. green pepper, chopped
Salt and pepper to taste
1/2 c. bread crumbs (plus some for topping)
1 lb. ground round or lean meat

Peel; cut in wedges and boil eggplant in 4 cups of water until tender. Drain well. Mash and add a dash of sugar. In separate pot; brown meat. Pour off fat (if any). Add onions, green pepper, and garlic. Cover and simmer until transparent. Add salt and pepper to taste; then mashed eggplant and bread crumbs. Mix thoroughly and pour into 3 quart casserole. Sprinkle some bread crumbs on top and heat through at 350 degrees.