1 eggplant, peeled
1 small onion, chopped
1 sweet pepper, chopped
1 can diced tomatoes
1 pkg. Jiffy corn muffin mix, bake as directed
1/2 lb. ground meat, cooked

Cook eggplant in salted water until tender. Mash. Sauté onion and sweet pepper in butter. Add to eggplant. Add tomatoes. Break up cornbread and add to mixture. Place in baking dish (butter top). Top with shredded cheese, if desired.

Bake at 350°F for 25 minutes.

Serves 8.