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