This pork dish, a clever twist on classic ratatouille, is a tasty way to enjoy eggplants during the peak season of August and September. Serve with rice pilaf and fresh fruit.
1 medium eggplant
1/2 pound lean ground pork
1 small green pepper, coarsely chopped
1/4 cup chopped onion
1 clove garlic, finely minced
1/4 cup water
1/8 teaspoon dried oregano, crushed
Salt and ground black pepper to taste
1 medium tomato, coarsely chopped
- 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.
- In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
- Add eggplant pulp, water, oregano, salt 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-inch baking dish.
- Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes or until heated through.
Makes 2 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 290 calories Protein 28 grams Fat 9 grams Sodium 55 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 26 grams Fiber 8 grams.
Recipe and photograph provided courtesy of Pork, Be Inspired®.