1 eggplant
1/2 c. chopped onion
2 tsp. chopped green pepper
1/2 lb. lean ground chuck
1 tsp. salad oil
1 1/2 c. corn
1 egg, well beaten
2 1/2 tsp. salt
1/2 tsp. oregano, crumbled
1/2 tsp. pepper
1/4 c. grated cheese

Preheat oven to 350 degrees. Cut egg plant in 1 inch cubes and cook in salted water. Drain. Saute onion, green peppers, and ground chuck in skillet until partially cooked, add corn and cook for 5 minutes. Add egg plant, salt, egg, oregano and pepper and mix. Add cheese and spoon into baking dish. Bake 30 minutes. Garnish with tomato wedges. Serves 6.