Eggplant Casserole 4

1 large eggplant

1 lb lean ground beef

1 onion, chopped

1 bell pepper, chopped

2 pods garlic, or to taste

Salt and pepper, to taste

1/3 cup instant potato flakes

2 slices toasted bread

1 cup rice (leftover, cooked)

1-1/2 cups water (approx.)

1 onion, thinly sliced

1 cup grated cheddar cheese

Peel and steam eggplant. Brown ground beef (really brown, almost like for brown gravy). Add onions, bell pepper, garlic, salt and pepper, to taste and approximately, 2-cup water. Bring to a boil. Cover and simmer about 20-30 minutes. Add instant potatoes, rice, finely broken-up bread and rest of water. Continue cooking, stirring to break up bread, another 10 minutes. Put into 2-quart casserole dish. Bake 30 minutes at 375F. Add onion slices topped with cheese. Continue baking an additional 15 minutes.

Yield: 6 servings

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Cajun Country -- New Iberia, Louisiana