• 2 large eggplants
• 1 tomato diced
• 2 tomatoes sliced for the top
• 1 onion chopped
• 1 cubenelle pepper chopped
• 1 lb ground beef
• 1 cup of tomato sauce

Seasonings:
Salt, pepper, 1 tsp cumin,1/2 tsp garlic salt, 1/2 tsp seasoning salt,1 tsp paprika

Wash & cut end of eggplants, peel skin if you like or leave it on. Cut into 1/4 inch or even thinner slices, bake in flat pan with olive oil sprinkle salt or you can pan fry which ever you prefer(frying the eggplant gives more flavour), when done cooking set aside make filling.

In pan saute onions, peppers add ground beef, break up into small chunks , cook  till peppers onions & tomatoes are tender.  Add seasoning’s taste and adjust seasoning. In Pyrex pan add half the sauce on bottom of pan, layer 1/2 the eggplant then add meat mixture, layer on top with remaining eggplant. Spoon over the remaining sauce over, slice up the tomatoes and layer it on top of eggplant, and bake in oven at 350 for approx 1 hour and 1/2 or until fully baked.

For stuffing baby eggplant:

• 8-10 baby eggplants cut in half
• 2 small tomatoes
• 2 small onions
• 1 cubenelle pepper
• 1 lb ground beef
• 1 tbsp tomato paste
• 1 tbsp of tomato paste mixed with 1 cup and half of water season with salt
• 2 tomatoes sliced for the tops

Salt, pepper, 1 tsp cumin,1/2 tsp garlic salt, 1/2 seasoning salt,1 tsp paprika

Cut eggplants in half, scoop out the inside of the eggplant (I use a melon scoop) , sprinkle salt on the eggplant to prevent browning.

Saute chopped onions, chopped pepper, chopped tomatoes, the inside part of the eggplant that was scooped out, you may want to mash it so that is breaks up, the ground beef, add seasonings and tomato paste. Cook till tender, taste and adjust seasonings.  Spread the the tomato paste/water mixture on bottom of pan. Lay the eggplants on baking dish and spoon the filling inside each half. Top with a slice of tomato.

Drizzle with olive oil, cover and bake at 350 for 2 hours or till fully baked.