Eggplant Dressing - cooking recipe

Ingredients

double recipe corn bread
1 large or 3 small eggplant
1 medium onion
1 Tbsp. Tony Chachere Creole seasoning
1 medium jalapeno pepper
1 lb. ground meat
salt and pepper to taste
4 c. water or enough to soften mixture

Preparation

Mix corn bread; bake at 425\u00b0.
Stir-fry ground meat in a large Pammed skillet.
When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste.
Simmer together until vegetables are done. Combine with cooked corn bread.
Add enough water to moisten.
Bake at 375\u00b0 in a 9 x 13-inch Pyrex dish until brown.