1/2 c. chopped onion
1 (10 1/2 oz.) can tomato puree
1 tsp. salt
Pepper to taste
2 1/2 c. shredded Cheddar cheese
1 c. mushrooms, sliced
1/2 c. sliced black olives
3 tbsp. melted butter
2/3 c. water
1 tsp. oregano, ground
1 med.-size eggplant
1 c. browned ground beef
1/2 c. sliced green olives

Brown ground beef; drain and set aside. Saute onion in butter in medium-size skillet. Add tomato puree, water, seasonings, mushrooms, olives, and ground beef. Cover and simmer while preparing eggplant as follows.

Grease a 2 1/2 or 3-quart casserole dish. Peel eggplant and slice 1/2 of it into casserole dish. Add 1/2 of the cheese and 1/2 tomato mixture. Add remaining eggplant, sliced thin and top with remaining tomato mixture and 1 cup cheese.

Bake in preheated 325 degree oven for 1 1/2 hours or until eggplant is tender. Top with remaining 1/4 cup cheese until melted and slightly brown. Makes 6 to 8 servings.