1 large eggplant 1/2 lb groung chuck 5 T margarine 1/2 c. minced onion 1/4 c. chopped grren pepper 2 c. cooked rice 1 tsp. salt 1/2 tsp. pepper 1/2 c. breadcrumbs
Peel and cut eggplant. Boil in salted water. Drain and mash. Brown meat in 3 T of margarine. Add onions and pepper. Cook until tender. Stir in eggplant, rice, salt and pepper. Pour in a 1 quart casserole dish. Saute breadcrumbs in 2 T of martgarine and top casserole. Bake at 375 for 20 min.
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