2 lg. eggplants
1 stick butter
2 lb. lean hamburger or lamb
1 med. onion, chopped fine
2 (8 oz.) cans tomato sauce
2 c. water

Peel eggplants and cut lengthwise in wedges. Brush wedges with melted butter. Place in a baking dish. Bake in a hot oven (450 degrees) for 10 minutes. Remove and allow to cool.

In a skillet, brown meat and onions. Add salt and pepper. Mix tomato sauce, water, salt, pepper and gently pour over eggplant. Bake at 350 degrees for 30 minutes. Serve over rice.