1 pound lean ground beef or lamb

1 cup chopped onion

1/2 cup chopped green peppers

1 clove garlic, minced

1 8-ounce can tomato sauce

1 cup beef broth

1 teaspoon marjoram leaves, crushed

1/2 teaspoon rosemary leaves, crushed

1/4 teaspoon ground black pepper

1 pound eggplant, peeled and diced (about 4 cups)

2 cups cooked rice

1 cup grated mozzarella cheese

1. Cook beef, onion, green pepper and garlic in large skillet until meat is no longer pink and vegetables are tender crisp.

2. Stir frequently to crumble meat.

3. Add tomato sauce, broth, marjoram, rosemary, pepper and eggplant.

4. Cover and simmer 10 minutes or until eggplant is tender.

5. Stir in rice; sprinkle top with cheese.

6. Cover and continue cooking 5 minutes longer.

Makes 6 servings.

Recipe courtesy of the Copyright © 2009 USA Rice Federation.

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