1 lb. ground chuck
1/2 lb. ground pork
2 med. eggplants
Lg. onions
3 cloves garlic
1 bay leaf
Pinch of thyme
3/4 c. cooked rice
Salt to taste
Pepper to taste
1 med. green pepper

Peel and slice eggplant. Boil in salt water until tender. Drain well. Brown meat with salt, pepper, onion and garlic, green pepper, bay leaf and thyme. When brown, add drained eggplant and mix well. Add cooked rice, a little at a time until desired thickness. Place in casserole dish and serve hot.