1 med. eggplant, diced and peeled
2 c. soft bread crumbs
1/4 c. chopped green pepper
1 c. Cheddar cheese, grated
3 tbsp. bacon drippings
1 c. tomato sauce
1/2 c. chopped onion
2 tsp. sugar
1 1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. ground chuck

Let eggplant stand in salted boiling water for 5 minutes. Saute pepper and onions in bacon drippings. Add tomato sauce and heat. Drain eggplant and add along with remaining ingredients. Pour into 2 quart buttered casserole. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake 15 minutes longer.