4-5 eggplants (medium size)
1 c. ground meet
1/2 c. pasta sauce
salt and pepper
onions

First, peel the eggplants. Leave the heads on them, and using a sharp knife, open the middle but try to make a hole coming out from the other end, set aside. In a separate pan, sauté onions then add the ground meat, the pasta sauce, salt and pepper add a little water then take one eggplant at a time, Fill the middle of each eggplant with one spoon of the meat sauce. In a separate pan, add a few tablespoons olive oil and place the eggplants side by side. Cover and cook on low heat for about 1/2 hour.

Submitted by: elmira zaman