Eggplant Stuffed with Savory Beef

372 calories, 22 g carbs, 4 servings

Ingredients:

2 eggplants (16 oz each)

3 tablespoons olive oil

1 large onion, chopped

1 red bell pepper, chopped

2 garlic cloves

1 pound extra-lean ground beef chuck

1 1/2 teaspoons dried oregano

1 tablespoon +1 1/2 teaspoons tomato paste

2 anchovy fillets, finely chopped (optional)

1 tablespoon capers, drained and coarsely chopped (optional)

1/2 cup (2oz) shredded or grated parmesan cheese

1/4 tsp salt

1/4 tsp ground black pepper

Steps:

1. Preheat the oven to 400. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast turning once or twice, just until tender when pierced with a fork, 20 to 30 minutes. Let cool enough to handle.

2. Halve lengthwise. Scoop out the pulp, leaving a 1/2'' to 1/4'' shell. Chop pulp and let drain in a colander in the sink.

3. Heat 2 tbs of the olive oil in a large skillet over medium high heat. Add the onions and bell peppers and cook, stirring occasionally, until tender, 8 to 10 minutes.

4. Add the garlic and beef. Cook stirring to crumble the beef, until no longer pink, 5 to 6 minutes.

5. Stir in the eggplant pulp, oregano, tomato paste, anchovies (if using), and capers (if using). Reduce heat to low and cook, stirring occasionally, until thick, 15 to 20 minutes.

6. Stir in 1/4 cup of the parmesan, the salt and coarse black pepper

7. Place eggplant shells on baking sheet and divide the beef mixture among them. Sprinkle with the remaining parmesan and drizzle with the remaining olive oil. roast until lightly browned on to, 15 to 20 minutes

Personal Note: not sure dad will like this but I'm fairly sure you will, also its a great way to get rid of leftover ground beef.