Eggplant And Tomato Casserole - cooking recipe

Ingredients

1/4 c. butter
1 medium onion, chopped
3/4 lb. mushrooms, sliced or canned
1/2 green pepper, chopped
1 medium eggplant, peeled and cut in 1-inch cubes
1 lb. tomatoes, cubed
1 tsp. salt
cayenne pepper to taste
1 Tbsp. chopped parsley
1 tsp. oregano
1 c. Parmesan cheese, grated
2 eggs, beaten
2 cloves garlic, minced
1 1/2 lb. ground beef

Preparation

Brown meat; drain.
Heat butter in skillet and add onion, mushrooms, green pepper and garlic.
Saute until vegetables are limp.
Add eggplant, tomatoes, parsley, salt, pepper and oregano. Cover and simmer until eggplant is tender.
Uncover and increase heat if needed to reduce liquid.