Mediterranean Skillet Supper

• 1 lb ground beef
• 12 cup green bell pepper, diced
• 12 cup celery, diced
• 1 minced garlic clove
• 1 teaspoon salt
• 14 teaspoon pepper
• 2 cups eggplants, diced
• 2 tablespoons parsley
• 1 cup raw rice
• 12 teaspoon oregano
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 1 (6 ounce) can tomato paste
• 3 cups water
• 14 cup sliced ripe olives
• 1 cup breadcrumbs
• 12 cup dry parmesan cheese
• 2 tablespoons butter, melted

1. .In deep, heavy oven proof skillet,(I use cast iron)brown ground beef and drain off fat, if any.
2. Add green bell pepper, celery and garlic.
3. Saute till tender.
4. Add salt and pepper, eggplant,parsley,rice,oregano,soup mix, tomato paste and water.Bring to boil.Reduce heat and simmer, covered for 20 minutes.If using cast iron skillet, continue with recipe, If using non-oven proof skillet then pour mixture in to greased 9x11 dish.
5. Sprinkle with sliced ripe olives.
6. Mix together bread crumbs, parmesan cheese and melted butter.
7. Sprinkle over top of casserole.
8. Bake at 450 degrees 15-20 minutes till topping is brown and crispy.

ground beef, green bell pepper, celery, garlic, salt, pepper, eggplants, parsley, rice, oregano, onion soup, tomato paste, water, olives, breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/mediterranean-skillet-supper-161196 (may not work)