Beef Eggplant Casserole

1 1/2 lb Gound round beef
2 md Eggplants
1 md Onion, chopped fine
1/4 c Chopped bell pepper
1 1/2 c Cooked rice
1/2 c Fine bread crumbs
1/4 Stick margarine
1/4 c Sliced celery
1 Clove garlic, chopped

Peel and boil eggplant in salted water until tender. In a skillet with a small amount of shortening, brown ground beef, bell pepper, celery, onion, garlic, salt and pepper to taste. To the skillet mixture add rice and eggplant; mix well. Turn into casserole, cover with bread crumbs and dot with butter. Bake in a 350 oven until brown. Serves 6.

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