Servings: 4

2 small eggplants (about 2 lb) 2 small eggplants (about 2 lb)
Salt Salt
2 Tbsp bacon fat or salad oil 2 Tbsp bacon fat or salad oil
½ lb ground beef ½ lb ground beef
1 clove garlic, crushed 1 clove garlic, crushed
¼ cup finely chopped onion ¼ cup finely chopped onion
¼ cup finely chopped green pepper ¼ cup finely chopped green pepper
¼ cup finely chopped celery ¼ cup finely chopped celery
1 can (1 lb) tomatoes, undrained 1 can (1 lb) tomatoes, undrained
¼ tsp dried thyme leaves ¼ tsp dried thyme leaves
¼ tsp salt ¼ tsp salt
⅛ tsp pepper ⅛ tsp pepper
½ tsp Tabasco ½ tsp Tabasco
½ cup grapenuts ½ cup grapenuts
¼ cup sliced black olives ¼ cup sliced black olives
⅛ cup pine nuts ⅛ cup pine nuts
½ cup bread crumbs ½ cup bread crumbs
¼ cup butter or margarine, melted ¼ cup butter or margarine, melted

Wash eggplants; cut in half lengthwise. Add with ½ tsp salt to 1 inch of boiling water in a pot, cover and simmer for 15 minutes. Drain and let cool.
Preheat oven to 375°. Carefully scoop out pulp from eggplant halves, leaving ¼-inch thick shell. Dice pulp.
In a large skillet add bacon fat, garlic and beef and sauté until brown. Add onion, green pepper and celery; cook over low heat - about 5 minutes.
Sir in tomatoes, 1 tsp salt, thyme and Tabasco. Remove from heat. Add eggplant pulp, grapenuts, olives and pine nuts.
Spoon meat mixture into eggplant shells. Place in shallow baking pan. Combine bread crumbs and butter; sprinkle over stuffed eggplants.
Bake, uncovered - about 45 to 50 minutes or until hot and bubbly.

McCall's Great American Recipe Card Collection 23r  McCall's Great American Recipe Card Collection 23r