1 eggplant, diced
1 1/2 lbs. ground beef
1 lg. can tomatoes
1 tsp. salt
1 tsp. ground pepper
1 to 2 bay leaves
1 tsp. garlic powder
1 lg. onion, chopped
8 oz. sliced fresh mushrooms
1/2 lb. grated cheddar cheese
1 sm. can tomato sauce
2 to 3 c. boiled rice

Dice eggplant in 1-inch cubes. Set aside. Cook ground beef with onion, seasonings and spices until browned. Add mashed can tomatoes and tomato sauce. Simmer 1/2 hour. Add eggplant cubes and sliced mushrooms. Simmer until eggplant is translucent.

While simmering, boil rice until almost dry. Do not drain. Place rice on individual plates, top with eggplant sauce. Garnish with grated cheese. Very good with tossed salad and garlic bread. Serves 3 to 5 or 6.