1 med. eggplant
1/2 lb. ground beef
1 med. tomato, peeled and chopped
2 tbsp. chopped onion
2 tbsp. chopped green pepper
2 tbsp. chopped celery
1/2 c. cooked reg. rice
1/2 tsp. seasoned salt
1/4 tsp. dried whole basil
Dash of pepper
1/2 c. (2 oz.) shredded Cheddar cheese

Wash eggplant and cut in half lengthwise. Remove pulp, leaving a 1/4 inch shell; set aside. Dice pulp and set aside.

Cook ground beef in a large skillet over medium heat until beef is browned. Add eggplant pulp, tomato, onion, pepper and celery. Cook 5 minutes. Stir occasionally. Remove from heat; stir in rice, salt, basil and pepper and then place into eggplant shells in a 10 x 6 x 2 inch baking dish.

Spoon mixture into shells; sprinkle with Cheddar cheese on each eggplant half. Bake at 350 degrees for 30 minutes. Yield: 2 servings.