This was handwritten by my mother on a scrap of paper, so I don't know where it originally came from.
1 medium eggplant, peeled and cubed
1 lb ground beef
1 small bell pepper, diced
1 small onion, diced
3 stalks celery, diced
2 c cooked rice
1 can Ro-Tel
1 can Cream of Mushroom soup
salt/pepper to taste
1/2 lb shredded cheddar cheese
Boil eggplant in enough water to cover just until tender. Drain. Brown ground beef. Add onion, bell pepper, and celery to the meat and cook until the vegetables are tender. Mix together the eggplant, beef mixture, cooked rice, ro-tel, soup, and salt/pepper. Turn into a greased casserole and bake at 350 for 15 to 20 minutes. Top with cheese and return to the oven until the cheese is melted.
1 medium eggplant, peeled and cubed
1 lb ground beef
1 small bell pepper, diced
1 small onion, diced
3 stalks celery, diced
2 c cooked rice
1 can Ro-Tel
1 can Cream of Mushroom soup
salt/pepper to taste
1/2 lb shredded cheddar cheese
Boil eggplant in enough water to cover just until tender. Drain. Brown ground beef. Add onion, bell pepper, and celery to the meat and cook until the vegetables are tender. Mix together the eggplant, beef mixture, cooked rice, ro-tel, soup, and salt/pepper. Turn into a greased casserole and bake at 350 for 15 to 20 minutes. Top with cheese and return to the oven until the cheese is melted.