1 med. eggplant (1 1/2 lbs.)
Water
Salt
1/2 lb. ground beef
1 clove garlic, crushed
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/2 c. finely chopped celery
1 can (1 lb.) tomatoes, undrained
1/4 tsp. dried thyme
Dash Tabasco
2 slices fresh white bread
2 tbsp. seasoned bread crumbs
1 tbsp. butter

Cut eggplant into 1-inch cubes. Put 1-inch of water into large saucepan; add salt and boil. Cover and simmer 10 minutes; drain and cool.

Preheat oven to 375 degrees. Lightly butter 2-quart casserole bowl. Brown beef and garlic in large skillet. Add onion, green pepper and celery; saute 5 minutes longer. Add tomatoes and liquid, 2 teaspoons salt, thyme, Tabasco and drained eggplant to meat mixture in skillet. Bring to a boil; reduce heat, simmer uncovered 10 minutes, stirring frequently.

Coarsely grate bread in food processor (1 cup). Add to tomatoes and meat mixture. Combine. Turn into casserole. Mix bread crumbs and butter. Sprinkle on edge of casserole and bake uncovered for 15 minutes.