1/2 lb. pork sausage meat, not in casing
1 eggplant, peeled and cut in 1/2 inch cubes
1 med. onion, chopped
1 sm. green pepper, chopped
1 (8 oz.) can tomato sauce
1/2 c. water
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder (fresh garlic may be substituted)
1/4 tsp. pepper
4 oz. shredded Mozzarella cheese

Crumble sausage meat in large skillet. Brown and stir until cooked. Drain excess fat. Add eggplant, onion and green pepper. Saute stirring occasionally for approximately 10 minutes. Stir in tomato sauce, water, salt, oregano, garlic powder and pepper.

Cover, simmer for about 10-15 minutes, or until eggplant is translucent. Stir in rice and 1/2 of the shredded cheese. Sprinkle with other 1/2 of shredded cheese. Cover and let stand until cheese is melted. Serve piping hot with tossed Greek salad.