Pork-Stuffed Eggplant

• 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

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.
3. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
4. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
5. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

eggplant, ground lean pork, green pepper, onion, garlic, water, oregano, pepper, tomatoes

Taken from www.food.com/recipe/pork-stuffed-eggplant-258470 (may not work)