Pork-Stuffed Eggplant

Another one I got from an email recipe group. Enjoy!

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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

Directions

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.