Pork-Stuffed Eggplant

Directions

1. Wash 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.
2. 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 degree F. oven for 20-25 minutes or until heated through.