Stuffed eggplant with the trimmings

• 1 medium eggplant, aubergine
• 2/3 lb ground meat
• 1/3 cup grated parmesan cheese
• 1/3 cup sliced olives , black ripened
• 14 1/2 oz diced tomatoes, canned no salt added
• 1 tsp salt
• 1/2 stick butter
• 1/4 tsp ground black pepper
• 1/2 tsp granulated garlic powder
• 1 tsp onion powder
• 1/4 cup diced jalapeno pepper
• 1/2 tsp grated parmesan cheese
• 1/4 tsp granulated garlic powder
• 1/4 tsp salt
• 1 cup pineapple I used fresh
• 2/3 cup colby and monterrey jack cheese, sliced chunks

1. Preheat oven 400 Fahrenheit
2. Cut both ends off the eggplant.
3. Now cut in half.
4. Hollow out but not all the way through each piece of egg plant, forming a bowl.
5. I used a melon baller.
6. In the hollowed out eggplant, add parmesan cheese, garlic, and salt.
7. Set them into an oven safe dish.
8. Brown your meat add the butter, jalapenos, pieces of eggplant, and spices.
9. Let simmer 10 minutes.
10. Then add, olives tomatoes, and parmesan cheese, simmer 10 more minutes.
11. Fill the eggplant bowls with stuffing.
12. In same dish, add the extra stuffing around the bowls.
13. Add cheese chunks.
14. Top with pineapple.
15. Put in oven bake 30-35 minutes
16. Let rest 5 minutes.
17. Serve hope you enjoy!

aubergine, ground meat, parmesan cheese, olives, tomatoes, salt, butter, ground black pepper, garlic powder, onion, jalapeno pepper, parmesan cheese, garlic powder, salt, pineapple, cheese

Taken from cookpad.com/us/recipes/340736-stuffed-eggplant-with-the-trimmings (may not work)