1 med. eggplant, about 1 lb.
1/3 c. chopped green pepper
2 tbsp. butter
1 lb. ground beef
1/4 c. dry bread crumbs
1 tbsp. snipped fresh chives
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. grated cheddar cheese, divided
1 egg
1 med. tomatoes

Halve eggplant lengthwise. Scoop out center leaving 1/2 inch shell. Reserve pulp. Cook shells in water to cover 5 minutes. Drain well. Dice eggplant pulp. Saute with green pepper in butter 5 minutes. Combine with meat, bread crumbs, chives, salt, pepper, 1/4 cup cheese and egg. Mix well.

Shape into 2 balls. Press firmly into eggplant shells. Place in 8 x 8 x 2 inch baking pan. Cut tomato slices over meat. Sprinkle remaining cheese over tomatoes. Bake in 375 degree oven about 45 minutes. Makes 4 servings.