1 eggplant, halved lengthwise and scooped out
1/2 c. onion
1/2 c. celery
1/4 c. butter
8 oz. tomato sauce
1 sm. can sliced black olives, drained
1 c. ham, cubed in 1/2 in. cubes
1/4 tsp. salt
1/2 tsp. pepper
1/4 c. Parmesan cheese

Saute eggplant, onion, and celery in butter until soft. Stir in tomato sauce, olives, ham, salt, and pepper; heat through. Stuff the mixture back into the eggplant and top with Parmesan cheese and bake at 400 degrees for 20 to 25 minutes or put in casserole dish and top with cheese and bake.