1 (1 lb.) eggplant
1/3 c. chopped green pepper
2 tbsp. butter
1 lb. ground beef
1/4 c. dry bread crumbs
1 tbsp. snipped chives
1 1/2 tsp. salt
1/4 c. grated cheddar cheese
1 egg

Halve eggplant lengthwise. Scoop out center, leaving a 1/2 inch shell. Reserve pulp. Cook shells in water to cover for 6 minutes; drain well. Dice eggplant pulp. Saute with green pepper in butter 5 minutes.

Combine with meat, bread crumbs, chives, salt, pepper, 3 tablespoons cheese and egg. Mix well. Shape into 2 balls. Press firmly into eggplant shells. Top with tomato slices and cheese and bake at 375 degrees about 45 minutes.