Pork Stuffed Eggplant

Ingredients:

1 medium eggplant

1/2 pound lean ground pork

1 small green pepper, coarsely chopped

1/4 cup chopped onion

1 clove garlic, minced

1/4 cup water

1/8 teaspoon dried oregano, crushed

1/8 teaspoon pepper

1 medium tomato, coarsely chopped

Directions:

Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.

Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes,stirring occasionally.Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.Bake in a 350°F (175°C) oven for 20 to 25 minutes or until heated through.

Serves 2.