1 med. size eggplant

Peel and cut into cubes. Cook in boiling salted water until tender, 14 or 20 minutes. Drain and mash with fork.

Brown 1/2 pound ground beef in 3 tablespoons butter.

Add: 1/4 c. chopped green pepper

Cook until tender. Stir in mashed eggplant and: 1/2 tsp. pepper 1 tsp. salt