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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 medium eggplants, peeled and diced |
2 medium onions, chopped |
2/3 cup chopped green pepper |
1/4 cup plus 2 tablespoons bacon drippings |
1 pound ground beef |
1 tablespoon salt |
2 teaspoons sugar |
1/4 teaspoon pepper |
4 cups soft breadcrumbs |
1 1/2 cups (6 ounces) shredded sharp cheddar cheese |
2 (10 3/4-ounce) cans tomato puree |
Directions:
1. Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside.
2. Sauté onion and green pepper in bacon drippings in a large skillet. Add ground beef, and cook until browned; stir to crumble. Drain off all of pan drippings.
3. Add eggplant and remaining ingredients; spoon into a greased, shallow 2-quart baking dish. Bake, covered, at 350° for 30 minutes. Remove cover, and bake 10 minutes or until brown.
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