2 sm. eggplants (about 1 lb. each)
Water
Salt
2 tbsp. oil (olive, vegetable, bacon fat)
1/2 lb. ground beef
1 crushed garlic clove
1/4 c. finely chopped onion
1/4 c. green pepper, finely chopped
1/4 c. finely chopped celery
1 can (1 lb.) tomatoes, undrained
1/4 tsp. dried thyme leaves
1/2 tsp. Tabasco sauce
1/2 c. grapenuts
1/2 c. bread crumbs (Italian)
1/4 c. butter

Wash eggplant under cold water and dry on paper towel. Cut each in half lengthwise. Fill 10 inch skillet with about 1 inch water, add 1/2 tsp. salt and bring to boil. Add 2 eggplant halves cut side down. Cover and simmer 5 minutes. Remove and drain, cool. Repeat with remaining.

Preheat oven 350.

Scoop pulp from eggplants, be careful not to break skin, leave 1/4 inch shell.

Heat oil in large skillet. Add ground beef and garlic stirring frequently over medium heat until beef is broken into small pieces and brown.

Add onion, green pepper and celery. Cook on low 5 minutes. Stir tomatoes, 1 1/2 tsp. salt, thyme and Tabasco into meat mixture. Remove skillet from heat. Add pulp and grapenuts.

Spoon into shells, mounding mixture in center. Place in shallow baking pan. Combine bread crumbs and butter, sprinkle on top. Bake uncovered 25-30 minutes. Serve immediately. Serves 4.