Instructions: Brown the beef; drain excess fat. Add green pepper, celery and garlic.

Saute until tender. Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water. Bring to a boil; cover and simmer for 20 minutes. Pour into greased casserole or baking pan. Sprinkle with mixed bread crumbs, Parmesan cheese and margarine. Top with ripe olives. Bake at 450 degrees for 15 minutes. (I usually omit the olives) Randy Rigg

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.