1 lb Ground beef
1/2 c Bell pepper; chopped
1/2 c Celery; chopped
1 cl Garlic
2 c Eggplant; diced
2 tb Parsley
1 c Uncooked rice
1 Env onion soup mix
1/2 ts Oregano
6 oz Can tomato paste
3 c Water
1/4 c Ripe olives
1 c Bread crumbs
1/2 c Parmesan cheese
2 tb Butter; melted
Salt and pepper
Brown the beef; drain excess fat. Add green pepper,
celery and garlic. Saute until tender. Stir in salt
and pepper, eggplant (my favorite), parsley, rice,
oregano, soup mix, tomato paste and water. Bring to a
boil; cover and simmer for 20 minutes. Pour into
greased casserole or baking pan. Sprinkle with mixed
bread crumbs, Parmesan cheese and butter. Top with
ripe olives.
