2 med. eggplants, peeled, diced
4 med. zucchini, sliced
Salt
2 lb. lean ground beef
3 lg. tomatoes, seeded & chopped
2 green peppers, chopped
4 ears sweet corn, cut from cob
1 1/2 c. cooked white rice
3 tbsp. chopped parsley
Freshly ground pepper
1/2 c. melted butter
2 c. freshly grated Parmesan cheese

1. Place the eggplant and zucchini in a colander and sprinkle liberally with salt. Let stand for 30 minutes to drain then squeeze to remove excess liquid.

2. Heat oven to 375 degrees. Grease a large baking dish.

3. Brown the ground beef then drain off the excess fat. Transfer to a large bowl and add all the vegetables, rice and parsley. Season generously with salt and pepper. Transfer to baking dish and pour melted butter over.

4. Cover and bake 45 minutes. Uncover and sprinkle cheese over top. Return to oven and bake until cheese is melted and vegetables are tender, 10-15 minutes longer.