Rice and Eggplant Casserole

Description
Makes 8 servings

Ingredients

 * 3 tablespoons butter or margarine
 * 1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
 * 1 cup chopped celery
 * 1 cup chopped onion
 * 1/2 cup chopped green bell pepper
 * 1 clove garlic, minced
 * 1 teaspoon salt
 * 1/2 teaspoon basil leaves
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon ground oregano
 * 1 14-1/2- to 16-ounce can tomatoes
 * 3 cups cooked rice
 * 3 slices pasteurized process American cheese, cut in half

Directions

 * 1) Cook eggplant, celery, onion and green pepper in butter in large saucepan over medium heat until onion is transparent.
 * 2) Add garlic, salt, basil, pepper, oregano and tomatoes. Cover and simmer 10 minutes, or until eggplant is tender. Stir in rice.
 * 3) Pour into buttered 2-quart casserole. Top with cheese. Bake at 350 degrees 10 to 15 minutes.