Bolognese Stuffed Eggplant

• 1 tablespoon olive oil
• 1 onion chopped
• 1 carrot diced
• 1 pound ground beef
• 2 ounces pancetta or bacon, finely chopped
• 1 cup dry red wine
• 1 cup salt reduced beef stock
• 1/4 cup tomato paste
• eggplant Stuffed
• 40 ounces eggplant halved lengthwise, salted, rinsed
• 1 cup peas frozen baby, thawed
• 1 cup feta crumbled
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• oregano leaves to serve

1. To make bolognese sauce, heat oil in a large pan on medium-high. Add onion and carrot. Cook, stirring, 5 minutes, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
2. Add wine and bring to a boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
3. Preheat oven to 350u0b0F.
4. Using a metal spoon, scoop flesh from the eggplant halves, leaving a 1/2 inch thick border. Reserve flesh and chop.
5. In a large bowl, combine bolognese sauce, chopped eggplant flesh, peas and feta. Spoon mixture into eggplant halves. Arrange on an oven tray. Sprinkle with cheese. Drizzle with oil and season to taste.
6. Bake 50-55 minutes, until eggplant is tender. Sprinkle with oregano to serve.

olive oil, onion, carrot, ground beef, bacon, red wine, salt, tomato paste, peas frozen baby, feta crumbled, mozzarella cheese, olive oil, oregano

Taken from www.yummly.com/recipe/Bolognese-Stuffed-Eggplant-1404303 (may not work)