Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside.
Sauté onion and green pepper in bacon drippings in a large skillet. Add ground beef, and cook until browned; stir to crumble. Drain off all of pan drippings.
Add eggplant and remaining ingredients; spoon into a greased, shallow 2-quart baking dish. Bake, covered, at 350° for 30 minutes. Remove cover, and bake 10 minutes or until brown.