Ingredients

• 1 large eggplant, cubed
• 1 4 oz can tomato sauce
• 1 lb. ground lamb or beef
• 1 cup cheddar cheese, grated
• 2 tsp salt, divided
• 1 tsp sugar
• 1/4 tsp black pepper
• 1 med red onion, chopped
• 1 green bell pepper, diced
• 1 cup mushrooms, sliced (optional)
• 2 slices bread, cubed

Instructions

• Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole.
• In a large skillet, brown the meat and add the onion, green pepper and mushrooms.
• Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper.
• Add bread, tomato sauce and cheese.
• Drain eggplant and add, mixing well.
• Place in 3 quart covered casserole.
• Bake at 350 degrees for45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.