Pork-Stuffed Eggplant

Name: Pork-Stuffed Eggplant
Total time: 2400 s
Yield: 2 servings
Ingredients: 1/2 pound ground pork lean; 1 eggplant medium; 1 green bell pepper small, coarsely chopped; 1/4 cup onions chopped; 1 clove garlic minced; 1/4 cup water; 1/8 teaspoon dried oregano crushed; 1/8 teaspoon pepper; 1 medium tomatoes coarsely chopped

Pork

9Ingredients

400Calories

40Minutes

Ingredients

servings:

1/2 pound ground pork (lean)
1 eggplant (medium)
1 green bell pepper (small, coarsely chopped)
1/4 cup onions (chopped)
1 clove garlic (minced)
1/4 cup water
1/8 teaspoon dried oregano (crushed)
1/8 teaspoon pepper
1 medium tomatoes (coarsely chopped)

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Directions

1Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
2In 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 degree F. oven for 20-25 minutes or until heated through.

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