1 lg. eggplant, boiled and chopped
3/4 lb. ground beef, cooked and drained
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped celery
1/4 c. chopped celery
1 tsp. thyme
1/4 tsp. Tabasco
8 oz. can whole peeled tomatoes, chopped and drained
1 c. bread crumbs
Grated Parmesan cheese
butter
Garlic, optional

Preheat oven to 375 degrees. Brown meat in skillet or pot; drain off grease. Add eggplant and next 7 ingredients. Cook stirring constantly. Stir in tomatoes. Cover and simmer 10-12 minutes. Stir in breadcrumbs and cheese. Put mixture in glass pie pan, sprinkle with crumbs and dot with butter. Bake 25 minutes or until brown.