Rice and Eggplant Casserole Recipe from USA

Ingredients

• 3 tbsp of butter or margarine
• 1 medium eggplant (about 1 lb or 454 g), peeled and cut into 0.5 inch cubes
• 1 cup of chopped celery
• 1 cup of chopped onion
• 0.5 cup of chopped green bell pepper
• 1 clove of garlic , minced
• 1 tsp of salt
• 0.5 tsp of basil leaves
• 0.25 tsp of ground black pepper
• 0.25 tsp of ground oregano
• 1 can (14-16 oz or 454 g) of tomatoes
• 3 cups of cooked rice
• 3 slices of pasteurized process american cheese , cut in half