EGGPLANT ROYALE

Ingredients:

2 (80 g each)	pc	eggplants, each cut into 4
1 (90 g)	pc	onion, finely chopped
2	cups	MONTEREY GROUND BEEF
1/2	cup	corn oil
		iodized fine salt and pepper to taste
1 (115 g)	pack	tomato sauce, mixed with 1 cup warm water
1	tbsp	finely chopped parsley
1 (70 g)	pc	green bell pepper, chopped

Procedure:

Preheat oven to 375°F.
Arrange eggplants in a ovenproof casserole. Spread all ingredients on top of eggplants.
Bake for 30 to 45 minutes.

Makes 3-4 servings.

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