1 eggplant (about 1 lb.), cut into 1/4-inch slices
3 tbsp. corn oil
1 lb. ground beef
1 med. zucchini, halved lengthwise, sliced
1 green pepper, sliced
1 lg. onion, sliced
1 clove garlic
1 c. (14 1/2 oz.) stewed tomatoes
1 c. (8 oz.) tomato sauce
1 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. pepper
8 oz. rigatoni, cooked
1 c. cream of celery soup
1 c. milk
1 c. shredded Monterey Jack cheese
3 tbsp. Parmesan cheese

Brush eggplant with corn oil. Arrange in a single layer in 13 x 9 x 2 baking dish. Bake at 400 degrees for 20 minutes.

Cook ground beef. Add zucchini, green pepper, onion, and garlic. Cook 5 minutes. Add next 5 ingredients; simmer 10 minutes. Spoon over eggplant. Stir together rigatoni, soup, milk, and cheese until blended. Spoon over beef mixture. Sprinkle with Parmesan.

Cover baking dish with foil. Bake at 350 degrees for 20 minutes. Uncover, bake 10 minutes. Makes 6-8 servings.