submitted by: email@example.com (Julie, Michigan, USA) Hi everyone! I made this for dinner last night and it was great! Its from the New York Times Cookbook (with a few minor alterations). Boil the eggplants in a kettle of water, covered, for 15 minutes. Drain and cut in half lengthwise. Carefully remove the pulp, leaving a shell of 1/2 inch thick. Preheat the oven to 350 degrees. In a skillet, heat the oil, add the onions, garlic, and green pepper and saute til just tender. Remove to a bowl. Saute the beef until it loses its pink color. Drain and add to the bowl. Chop the eggplant pulp and combine with the sauteed mixture. Add remaining ingredients except tomato sauce and mix well. Fill the eggplant shells with the mixture and place in a greased baking pan. Brush tops with additional oil and bake about 45 minutes. Serve with tomato sauce. **I browned the beef and put the vegetables in together to save time. I took it off the heat to add the other ingredients. **I served the marinara sauce on the side at the table so everyone could add their own. DAVE
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 39.8mg||1 %|
|Potassium 683.3mg||18 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 11.3g|
|Protein 3.7g||5 %|
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Calories per serving: 104
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