Stuffed Eggplant

Ingredients

Directions

Boil Eggplants in large kettle of water, covered, for 15 minutes.

Drain and cut lengthwise.

Carefully remove the pulp leaving a 1/2 inch thick shell.

Preheat oven to 350 degrees F.

In a skillet heat the olive oil, add the onions, garlic and green peppers and sauté until just tender.

Remove to a bowl.

Saute the beef until it loses its pink color.

Drain and add to the bowl.

Chop the egg plant pulp and combine with the sautéed mixture.

Add remaining ingredients except tomato sauce and mix well.

Fill the shells with the mixture and place in a greased baking dish.

Brush the tops with additional oil and bake about 45 minutes.

Serve with tomato sauce.