Italian Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 -2 medium eggplant
1/2 cup uncooked rice
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 bell pepper, chopped
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon salt
4 ounces shredded mozzarella cheese

Preparation

peel and cube eggplant.
cover with water and cook until done,drain.
Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
set aside Saute meat in a large skillet.
add onions, garlic and bell pepper.
Cook 5 minutes.
Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
cook over a low heat until soup is well heated.
spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
bake at 350 degrees for 30 minutes.