Eggplant #1

EGGPLANT STUFFED WITH SAVORY BEEF
Ingredients:
2 eggplants (16 oz each)
3 Tbsp olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 Lb extra lean ground beef
1 ½ tsp dried oregano
1 Tbsp + 1 ½ tsp tomato paste
1 Tbsp capers, drained and coarsely chopped
½ c grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper.

Directions: preheat oven to 400 degrees. Pierce eggplants in 2 or 3 places and put on a baking sheet. Roast, turning once or twice, until just tender when pierced with a fork, 20-25 minutes. Let cool enough to handle. Halve lengthwise. Scoop out pulp, leaving a ½ inch to ¾ inch shell. Chop pulp and let drain in a colander n sink. Heat 2 Tbsp of oil in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until tender, 8-10 minutes. Add garlic and beef. Cook, stirring to crumble beef, until no longer pink, 5-6 minutes. Stir in eggplant pulp, oregano, tomato paste, capers. Reduce heat to low and cook until thick, 15-20 minutes. Stir in ¼ c cheese, salt and black pepper. Place eggplant shells on baking sheet and divide beef mixture among them. Sprinkle with remaining ¼ cup cheese, and drizzle with remaining 1 Tbsp oil. Roast until lightly browned on top, 15-20 minutes.

Makes: 4 servings

Calories: 372
Fat: 20 gm
Carbohydrate: 22 gm
Protein: 31 gm

From: Prevention Magazine: Low-carb Recipes