1 lb. eggplant
4 zucchini (about 1 lb.)
1 med. onion
2 tbsp. chopped parsley
1 can/jar drained mushrooms
1 sm. jar pimientoes, drained
1 1/2 lb. ground chuck
1 tsp. salt
1 tsp. dried oregano
1 can tomato paste
6 drops Tabasco
1 can cheddar cheese soup, undiluted
1/4 c. grated Parmesan cheese

Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini 1/4 inch thick slices. Heat oil and add eggplant, zucchini, onion and parsley. Cook over medium heat covered 15 minutes or until the vegetables are tender then stir in mushrooms and pimientoes.

Saute ground chuck. Pour off fat then stir in salt, oregano, tomato paste and Tabasco. Cook stirring for several minutes. Heat cheese soup until boiling.

In round shallow casserole (2 quart) arrange vegetables around edge then place meat mixture in center; cover meat with cheese soup. Sprinkle with Parmesan cheese. Broil 2 to 3 minutes or until browned on top. 6 to 8 servings.