Eggplant Casserole

• 1 pkg. (6 oz.) long-grain and wild rice
• 1 medium eggplant, cubed
• 1 onion, finely chopped
• 1 medium bell pepper, chopped
• 1 medium zucchini, chopped
• 8 to 10 fresh Italian (egg) tomatoes, sliced
• 1/4 lb. fresh mushrooms, sliced
• Olive oil
• Butter
• 2 lb. ground (or cubed) meat
• 1 can (8 oz.) tomato sauce
• 1 clove garlic, minced fine
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 cup Parmesan cheese

Fix rice per package instructions, but slightly undercook so rice will not get soggy later. Wash vegetables and set aside to dry. Cut eggplant in 3/4-inch cubes and saute lightly in equal parts butter and olive oil (it will soak up like a sponge!). Set aside.

Brown meat in same pan, push to side, and add onion; saute. Stir in tomato sauce, garlic, and spices. Mix well; simmer 3 minutes. Cut remaining vegetables in bite-size pieces and set aside.

In buttered casserole put a layer of rice, then meat, zucchini, eggplant, peppers, tomatoes, and mushrooms. Make 2 layers of each. End top layer with tomatoes and mushrooms. Sprinkle Parmesan cheese on top. (Casserole may be made ahead of time; at this point you may refrigerate overnight.)