Makes 6 servings



  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.
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