3/4 c. couscons, precooked semolina
2 med. zucchini
1 sm. eggplant
1 lg. red pepper
1 med. onion
3 tbsp. olive oil
1 c. fresh or frozen corn
1 c. frozen lima beans
1 tsp. sugar
Salt
1 1/2 lb. ground beef
1/2 tsp. oregano
1/2 lb. Monterey cheese, shredded
3 c. milk
1/4 c. flour
4 lg. eggs

Grease shallow baking dish. Sprinkle with semolina. Cut zucchini, eggplant and red pepper into 1 1/2 inch pieces. Dice onion.

In Dutch oven, in hot oil, cook zucchini, eggplant and pepper 5 minutes. Decrease heat, add corn, lima beans, sugar and 2 teaspoon salt. Cover and cook 5 minutes. Remove cover and cook 5 minutes.

Cook ground beef in 12 inch skillet with oregano, onion and 1 teaspoon salt until brown and onions evaporate liquid. Stir in 1/2 of cheese. Stir remaining cheese into vegetables. Beat milk, flour and eggs. Spoon meat over couscons (semolina). Top with vegetables, then eggs over same. Cover loosely with foil. Bake at 350 degrees for 1 1/4 hours until knife comes clean. Let stand 10 minutes. 10 servings.