EGGPLANT-STUFFED BELL PEPPERS Makes 10 servings

• 3 tablespoons vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 1/2 pounds lean ground beef
• 2 medium eggplants, peeled and chopped
• 3 to 4 cups cooked medium-grain rice
• Salt and cayenne to taste
• 5 large bell peppers, cut in half lengthwise and seeded
• Grated Parmesan cheese

Heat the oil in a large, heavy pot over medium heat. Add the onions, bell peppers and celery, and cook, stirring, until soft and golden, about 8 minutes. Add the ground beef and cook, stirring, until well browned and all the pink in the meat has disappeared. Add the eggplant, cover the pot and cook, stirring often, until the eggplant is very tender, 10 to 15 minutes. Add the rice, a cup at a time, until you achieve the desired consistency. The mixture should be moist, but not soupy. Season to taste with salt and cayenne. In the meantime, drop the bell pepper halves in a pot of boiling water for about one minute. Remove, drain and cool. Fill each half with the eggplant and rice mixture. Sprinkle with Parmesan cheese. Place the stuffed peppers in a lightly oiled baking pan. Bake at 375 degrees for about 30 minutes or until the tops are lightly browned and stuffing is heated through. If and when there is leftover rice, try this rice pudding, which makes a delicious dessert but can also be enjoyed for a leisurely weekend breakfast or brunch.