Pork-Stuffed Eggplant

• medium eggplant↗1
• lb ground lean pork↗1⁄2
• small green pepper, coarsely chopped↗1
• cup chopped onion1⁄4
• garlic clove, minced↗1
• cup water↗1⁄4
• teaspoon dried oregano, crushed↗1⁄8
• teaspoon pepper↗1⁄8
• medium tomatoes, coarsely chopped↗1

Step-by-step instructions

1. 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. 2

   In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.

3. 3

   Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.

4. 4

   Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.

5. 5

   Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.