1 eggplant (about 1 lb.) cut in 1/4" slices
3 tbsp. Mazola corn oil
1 lb. ground beef
1 med. zucchini, halved lengthwise, sliced
1 green pepper, quartered, sliced
1 lg. onion, sliced
1 clove garlic, minced
1 can (14 1/2 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. pepper
8 oz. rigatoni, cooked & drained
1 can (10 3/4 oz.) cream of celery soup
1 c. milk
1 c. shredded Monterey Jack cheese
3 tbsp. grated Parmesan cheese

Brush eggplant with corn oil. Arrange in single layer in 13 x 9 x 2 inch baking dish. Bake in 400 degree oven 20 minutes or until lightly browned.

In large skillet, stir beef over medium-high heat to break up meat. Add zucchini, green pepper, onion and garlic. Cook, stirring until beef is browned. Add next 5 ingredients, stirring to break up tomatoes. Reduce heat and simmer 10 minutes. Spoon over eggplant.

Stir together rigatoni, soup, milk and Monterey Jack cheese until blended. Spoon over beef mixture. Sprinkle with Parmesan cheese. Cover baking dish with foil. Bake in 350 degree oven for 20 minutes. Uncovered, baked 10 minutes longer or until heated. Makes 6-8 servings.