Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Pork-Stuffed Eggplant

1 medium eggplant
½ lb. lean ground pork
1 small green pepper, coarsely chopped
¼ cup chopped onion
1 clove garlic, minced
¼ cup water
Dash of dried oregano, crushed
Dash of pepper
1 medium tomato, coarsely chopped

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Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about ¼” thick. Cut pulp into ½” cubes. Set shells and pulp aside. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2” baking dish. Bake in a 350ºF oven for 20 to 25 minutes or until heated through. Serves 2.

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