1 lg. eggplant, peeled & chopped
1 c. onion, chopped
1 c. celery
2 green peppers, chopped
Salt & pepper to taste
3 c. cooked rice
1 1/2 lbs. ground lean pork
Bread crumbs & butter

Place eggplant, celery, green pepper, onion, garlic in saucepan. Add water to cover. Bring to boil. Simmer until done. Cook meat until done. Add undrained vegetables; mix well. Season. Stir in rice. Place in casserole. Sprinkle with bread crumbs. Bake at 350 degrees until brown. Serves 12 to 18.