Beef And Eggplant Casserole

• 1 large eggplant
• 1 1/2 lb. ground chuck
• 1 small to medium onion, chopped
• 1/2 green pepper, chopped
• 2 Tbsp. olive oil
• 1 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. oregano
• 1 c. celery, chopped
• 1 1/4 c. grated sharp cheese
• 1 large can tomatoes, drained

1. Peel and slice eggplant in cubes and cook until tender with the celery (about 10 minutes).
2. Drain well in colander.
3. Brown beef in oil with onion and green pepper.
4. Drain off any excess fat.
5. Add flour and seasonings and tomatoes and simmer for 15 minutes.
6. Stir all together with cheese and bake in casserole at 350u0b0, uncovered, for 30 to 45 minutes.
7. Add additional cheese on top.
8. This is good made ahead.
9. Serve with green salad and French bread.
10. Serves 8 to 10.

eggplant, ground chuck, onion, green pepper, olive oil, flour, salt, oregano, celery, cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379510 (may not work)