1 med. eggplant
1 lb. ground beef
1 med. tomato, peeled & chopped
2 tbsp. onion, diced
2 tbsp. green pepper
2 tbsp. celery, diced
1/2 c. rice, cooked
1/2 tsp. seasoned salt
1/4 tsp. basil
Dash of pepper
1/2 c. shredded Cheddar cheese

Wash eggplant and cut in half lengthwise. Remove pulp, but not too close to the skin, leaving 1/4 inch shell. Set shells aside and cut pulp into chunks and salt; press with a plate.

Cook ground beef in a medium large frying pan over a medium heat until well browned. Add drained eggplant chunks, tomato, onion, green pepper and celery. Cook 5 minutes, stirring occasionally. Remove from heat and stir in cooked rice, salt, basil and pepper.

Place eggplant in a baking dish and fill with meat and rice mixture, sprinkle with Cheddar cheese and bake at 350 degrees for 30 minutes. Serves 2 nicely and the recipe can be doubled.