Makes 6 to 8 servings 1 large eggplant, peeled and diced 2 tablespoons vegetable oil 1 cup chopped yellow onions 1/2 cup chopped green bell peppers 1 pound lean ground beef

Bechamel sauce: 1/4 cup butter 1/2 cup chopped onions 1/4 cup all-purpose flour 1 cup milk 1/2 teaspoon salt