Eggplant Casserole recipe

* 1 large eggplant, cubed
* 1 4 oz can tomato sauce
* 1 lb. ground lamb or beef
* 1 cup cheddar cheese, grated
* 2 tsp salt, divided
* 1 tsp sugar
* 1/4 tsp black pepper
* 1 med red onion, chopped
* 1 green bell pepper, diced
* 1 cup mushrooms, sliced (optional)
* 2 slices bread, cubed

Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.