1 eggplant
1/4 c. butter
1/4 c. chopped onion
2 tbsp. diced green pepper
1 c. diced cooked ham or chicken
2 tomatoes, diced
1 c. cooked rice
1 tsp. seasoned salt
1/2 tsp. sweet basil
1/4 tsp. garlic salt
1/4 c. shredded Cheddar cheese

Peel and cube eggplant. Put eggplant in bowl of salted water for five minutes and drain on paper towels. Melt butter in skillet, add onion, green pepper, meat, tomatoes and eggplant. Saute until vegetables are tender. Add rice and seasonings.