Eggplant Casserole

3 medium eggplants, peeled and sliced

1 large onion, chopped

1 Bellpepper, chopped

1 garlic clove

½ cup chopped green onion tops

½ stick butter

Salt and pepper to taste

1 lb. ground beef Browned

¼ cup italian Bread crumbs

Directions:

1.    Cook vegetables and seasoning with ¼ cup water and ½ stick of butter, stirring and mashing until all vegetables are soft and blended.

2.    Add browned meat and ¼ cup italian Bread crumbs.

3.    Place in casserole and sprinkle top with italian Bread crumbs

4.    Bake 350 ^o for ½ hour.

~ Esther Mae Mire Arabie (Editor Dan’s mom)