1 eggplant, scooped out & cubed
3/4 lb. ham
1/4 c. butter
3/4 c. chopped onion
1/2 c. chopped green pepper
8 oz. tomato sauce
2 tsp. tapioca
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter, melted
3/4 c. cornflake crumbs
1/4 c. tomato sauce

Saute first 5 ingredients until vegetables are tender. Add sauce, tapioca, salt and pepper; stuff mixture into eggplant shell. Bake 25 minutes at 350 degrees. Top with the melted butter, cornflake crumbs and sauce; return to oven and bake an additional 15 minutes.