Pork-Stuffed Eggplant

Name: Pork-Stuffed Eggplant
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1 medium eggplant; 1/2 lb ground lean pork; 1 small green pepper, coarsely chopped; 1/4 cup chopped onion; 1 garlic clove, minced; 1/4 cup water; 1/8 teaspoon dried oregano, crushed; 1/8 teaspoon pepper; 1 medium tomatoes, coarsely chopped

Submitted by wanbchef

"Another one I got from an email recipe group. Enjoy!"

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Ready In:: 35mins
Ingredients:: 9
Serves:: 2

ingredients

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

directions

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.
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 to 25 minutes or until heated through.