1 med. size eggplant
1 lb. lean ground chuck
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 tbsp. olive oil
1 tbsp. flour
3/4 tsp. salt
1/4 tsp. oregano
1 c. chopped tomatoes
1 1/4 c. grated cheddar cheese

Peel and slice eggplant horizontally into pieces about 1/2" thick. Cook in boiling water to cover until tender, but not soft, then drain. Brown beef in oil with water and bell pepper. Add flour and other seasonings and cook two minutes, add tomatoes and cook until thick. Arrange layers of eggplant, meat mixture, then cheese. Repeat layers, ending with cheese. Bake in an uncovered 3 quart casserole for 30 minutes at 350 degrees. Serves 4 to 6.