2 med. lg. eggplant
2 tbsp. olive oil
1 med. onion, chopped
1 1/4 to 1 1/2 lb. ground beef
2 cloves garlic, finely minced
1/4 c. dry vermouth
3 slices white bread, cut or torn into small pieces
Salt
Pepper
1/3 c. minced fresh coriander (cilantro) or dry oregano to taste
Shredded Parmesan cheese

Wash the eggplants, cut in half lengthwise and remove the pulp, leaving a 1/2 inch shell. Dice the eggplant pulp into about 1/2 inch squares.

Saute the onion in the olive oil until it turns golden (about 10 minutes). Add the ground beef and continue to saute until it loses its red color. Add the diced eggplant pulp, garlic and dry vermouth and cook over low heat until the eggplant is soft.