1 eggplant, peeled and cubed
6 tbsp. rice
1/3 c. water
1 lb. ground beef
1 onion, chopped
1 green pepper, diced
1 can tomatoes
Salt and pepper to taste

Bring eggplant, rice, and water to boil, then simmer. While preparing meat, saute meat, onion, and green pepper in Dutch oven until vegetables are soft, then add tomatoes and simmer about 1/2 hour. Combine eggplant and meat mixtures and pour into casserole. Top with grated Cheddar cheese. Bake 30 minutes in 350 degree oven. May use zucchini in place of eggplant.