Rice and Eggplant Casserole

Description
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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
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * 2 teaspoons lemon juice
 * 1 teaspoon prepared mustard
 * salad greens (optional)
 * 1/4 teaspoon ground red pepper
 * 1 10-ounce package frozen chopped spinach, thawed and pressed
 * 1 cup (4 ounces) shredded mozzarella cheese
 * 1 medium fresh tomato, diced

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