Anonymous Fri Oct 07 11:07:28 2005

1-1/2 pounds extra-lean ground beef

1/2 cup chopped onion (about

1 medium)

1 cup uncooked bulgur

2 cups water

1 tablespoon chopped fresh or

1 teaspoon dried mint leaves

1 tablespoon chopped fresh or

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1 small eggplant (about

1 pound), cut into 1-inch pieces

1-1/2 cups chopped tomatoes (about

2 medium)

1/4 cup grated Parmesan cheese

Cook ground beef and onion in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in bulgur, water, mint, oregano, salt and eggplant. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until bulgur is tender (add small amount of water if necessary). Stir in tomatoes and cheese. Heat about 5 minutes or just until tomatoes are hot. Serve with additional grated Parmesan cheese if desired. 8 servings