1 med. eggplant
2/3 c. water
1 beef bouillon cube
2/3 c. precooked rice
1/2 lb. beef
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1 can (10 1/2 oz.) condensed tomato soup, undiluted
2 slices mozzarella or American cheese

Cut eggplant in half lengthwise. Scoop out pulp. Place eggplant halves in baking dish. Cook pulp in small amount of boiling, salted water until tender. Drain well. Mash. Meanwhile bring the 2/3 cup water and bouillon cube to a boil. Add rice; stir. Remove from heat. Cover; let stand 5 minutes. Brown beef. Add salt, pepper and oregano. Add mashed eggplant and rice; mix well. Stuff mixture into eggplant shells. Spoon undiluted tomato soup on top. Bake at 350 degrees for 15 minutes. Top with cheese. Bake 10 minutes longer or until cheese is melted. Yield: 2 portions.