Recipe: Garden Harvest Casserole (using ground beef or turkey, 1980's)

GARDEN HARVEST CASSEROLE

1 medium eggplant, peeled and diced (3 cups)
1 medium zucchini, sliced (1 cup)
1/2 teaspoon salt
1 pound Lean ground beef (or ground turkey)
1 medium onion, chopped (1/2 cup)
1/2 cup uncooked regular rice
4 medium tomatoes, peeled and cubed (3 cups)
1 small green bell pepper, diced (1/2 cup)
1 cup frozen corn
1/2 teaspoon salt (optional)
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese (for serving)

Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. Let stand for 30 minutes. Rinse and drain.

Heat oven to 350 degrees F.

In medium skillet, brown ground beef and onion. Drain.

In 3 quart casserole, combine all ingredients except Parmesan cheese.

Cover. Bake at 350 degrees F for 55-65 minutes or until vegetables and rice are tender. Sprinkle with Parmesan cheese before serving.

Source: Pillsbury Say Yes to Less Cookbook, 1983