1 lg. onion
1 bell pepper
2 eggplants
1 to 2 lb. ground meat
Cooking oil
1 can cream mushroom soup
2 c. raw rice
Salt & pepper
Garlic powder
Creole seasoning
Worcestershire sauce

Chop onion, bell pepper and eggplant; saute in small amount of cooking oil (may add water if sticking). Add soup and cook 10 minutes. Season meat with listed seasonings and add to mixture. When meat is cooked add 2 cups rice and 2 cups water. Heat to boiling. Reduce fire, cover and cook until rice is done. Season to taste.