Eggplant Dressing

Heat the margarine in a large skillet over medium-high heat until melted and shimmering.

Add the ground chuck to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Add the finely chopped onion and bell pepper to the skillet and sauté until softened, about 3-4 minutes.

Stir in the peeled and cubed eggplants and cook for 2-3 minutes, stirring occasionally to coat with the fat.

Pour in the water and add the salt, pepper, and garlic powder, stirring well to combine.

Reduce heat to medium and simmer uncovered for 15-20 minutes, stirring occasionally, until the eggplant is tender and the mixture has reduced slightly.

Fold the cooked hot white rice into the eggplant mixture until well combined and heated through.

Taste and adjust seasonings as needed before serving.