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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 medium eggplant |
1 medium-size green pepper, chopped |
1 medium onion, chopped |
2 tablespoons butter or margarine |
2 medium tomatoes, peeled and chopped |
1 cup diced, cooked ham |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup soft breadcrumbs |
Directions:
1. Wash eggplant; cut a lengthwise slice from top of each eggplant. Remove pulp, leaving a firm shell. Chop pulp, and set aside. Cook eggplant shells in boiling salted water to cover 5 minutes or until tender but firm. Drain; cool slightly.
2. Sauté green pepper, onion, and reserved eggplant pulp in butter in a large skillet until tender. Stir in tomato, ham, salt, and pepper; cook 1 minute or until thoroughly heated.
3. Place shells in a 12- x 8- x 2- inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs. Bake at 350° for 20 minutes or until lightly browned.
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