1 c. grated Cheddar cheese
1 lg. unpeeled eggplant
1 lg. green pepper
2 lb. top ground round beef
2 c. canned tomatoes
3 tbsp. tomato paste
1 tsp. good old oregano
2 tbsp. flour
Dash of Accent
4 slices bacon
1 lg. onion
1 clove garlic
1 tsp. salt
1/2 tsp. pepper
2 tbsp. water
Dash of Old Bay seasoning

Cut eggplant in the round, about 1/2 inch thick. Cook in boiling salted water for 4 1/2 minutes. Drain and reserve.

In a large pan, fry the 4 slices of bacon until crisp. Drain and reserve. In the remaining fat, saute green pepper, onion, and garlic, after all have been chopped. Cook until onion is transparent. Add beef, browning lightly, stirring with fork.

Now add canned tomatoes, tomato paste, salt and pepper, and oregano. Mix flour and water together, and stir into meat. Lay half of eggplant slices in a buttered casserole, add half the meat mixture and sprinkle with cheese. Repeat. Bake at 350 degrees for 30 minutes.