Pork-Stuffed Eggplant Original recipe yield: 2 Prep Time: 25 min Cook Time: 25 min Ingredients: 1 medium eggplant 1/2 pound lean ground pork 1 small green pepper coarsely chopped 1/4 cup chopped onion 1 clove garlic minced 1/4 cup water 1/8 teaspoon dried oregano crushed 1/8 teaspoon pepper 1 medium tomato 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 20-25 minutes or until heated through.
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