Recipe - Hoosier Supper

1 pound Ground meat
One half cup Bell pepper, chopped
One half cup Celery, chopped
1 Garlic clove
2 cup Eggplant, minced
2 tablespoon Parsley
1 cup Uncooked rice
1 Envelope of onion soup mix
One half teaspoon Oregano
1 cn Tomato paste 6 oz.
3 cup Water
One fourth cup Ripe olives
1 cup Bread crumbs
One half cup Parmesan cheese
2 tablespoon Margarine, melted
Salt and pepper to taste

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