Creole Eggplant

1 onion, chopped

1/2 cup butter

1 green pepper, chopped

4 cloves garlic, chopped

1/2 cup raw rice

2 medium eggplants, diced and seeded,

One 14-ounce can tomatoes, diced

1/4 teaspoon basil

1/4 teaspoon oregano

1 cup beef bouillon

1/2 teaspoon salt

1/2 teaspoon pepper

2 dashes Tabasco

1 cup sharp cheese, grated

Preheat oven to 350F. Saute onions, green peppers and garlic in butter. Add rice and saute until golden. Add all other ingredients except cheese. Bake in a greased 2-quart casserole dish at 350F for 45 minutes. Sprinkle with cheese and cook 15 minutes longer. Serve hot. May be served as an entree or side dish.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana