Beef And Eggplant Supper - cooking recipe

Ingredients

1 lb. ground beef
3/4 c. chopped onion
1 clove garlic, minced
1/4 c. vegetable oil
2 Tbsp. butter or margarine, melted
1 small eggplant, peeled and cubed
2 c. cooked elbow macaroni
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped or 3 large tomatoes, peeled and coarsely chopped
1/4 tsp. dried whole oregano
1/4 tsp. dried whole thyme
1/4 to 1/2 tsp. salt
1/8 tsp. pepper
1 c. (4 oz.) shredded Monterey Jack cheese

Preparation

Brown ground beef in a large skillet, stirring often to crumble beef.
Drain; remove meat and set aside.
Saute onion and garlic in oil and butter in a large skillet until tender.
Add eggplant and cook 5 to 7 minutes over medium heat, stirring often. Stir in ground beef and next 6 ingredients.
Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Sprinkle with cheese and cook just until cheese melts. Yields 4 to 6 servings.