1 lb. ground beef
1 medium eggplant (cut into 1-inch cubes)
2 ribs celery
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tbsp. pumpkin pie spice
1 1/2 cups water
1 (15 oz.) can stewed tomatoes (chop if necessary)
1 box stove top stuffing (any variety)
4 oz. shredded sharp cheese

Brown ground beef in a 12-inch skillet. Remove and set aside leave the drippings in the pan.

Cube the eggplant and add to the pan along with the celery, onion, salt, pepper, garlic powder and pumpkin spice. Add the water, cover and simmer for 5 to 8 minutes. Remove the cover and continue to simmer until most of the water has evaporated. Add the stewed tomatoes (juice and all). Adjust the seasoning and spices to your taste.

Prepare stuffing mix per the box instructions and add to the pan and gently fold into the eggplant mixture. Top with cheese.

Pour into a 9x13-inch baking dish. Top with the cheese and bake in a 350°F oven for 20 to 30 minutes.

Serves 6 to 8.

Submitted by: Blaine