1 lb. eggplant
4 zucchini (about 1 lb.)
3 tbsp. salad oil
1 med. onion, sliced
2 tbsp. chopped parsley
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (7 1/4 oz.) jar roasted pimientos, drained
1 1/2 lbs. ground chuck
1 tsp. salt
1 tsp. dried oregano leaves
1 (6 oz.) can tomato paste
6 drops Tabasco
1 (10 3/4oz.) can condensed Cheddar cheese soup, undiluted
1/4 c. grated Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini; cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise 1/4 inch thick.

2. In a large skillet, heat oil; add eggplant, zucchini, onion and parsley. Cook, covered, over medium heat 15 minutes, or until vegetables are tender. Stir in mushrooms and pimentos.

3. In large skillet, saute ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste and Tabasco. Cook, stirring, several minutes longer.

4. Heat cheese soup, stirring, until boiling.

5. In round, shallow casserole (about 2-quart size), arrange the vegetables around edges; place meat mixture in center; cover meat with cheese soup. Sprinkle with grated Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top. Makes 6-8 servings.