Roasted Eggplant Stuffed with Beef

Ingredients:

• 2 eggplants (16 oz. each)
• 2 tbsp. extra-virgin olive oil
• 1/2 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 lb. extra-lean ground beef
• 1 1 /2 tsp. dried oregano
• 1/2 cup tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1.  Preheat the oven to 400 F.
2. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes, or just until tender. When cool enough to handle, lengthwise and scoop out the pulp, leaving a 1/2" to 3/4" shell. Set the shells aside. Chop the pulp and let drain in a colander in the sink.
3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 8 minutes, or until tender. Add the garlic and beef and cook, stirring to crumble the beef, for 5 minutes, or until no longer pink. Stir in the eggplant pulp, oregano, and tomato sauce. Reduce the heat to low and cook, stirring occasionally, for 15 minutes, or until thick. Stir in 1/4 cup of the cheese, salt, and black pepper.
4. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil. Roast for 15 minutes, or until lightly browned on top.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Cookbook. The folks at South Beach have done it again with some great Italian comfort food. You can have your Italian comfort food and eat it too when you're kick starting your healthy lifestyle. Don't be intimidated by this dish; it actually tastes delicious. The eggplant mixed in with the beef, tomato sauce and vegetables is savory and filling. I highly recommend making this dish on a Sunday because Italian comfort food is best enjoyed when you have a relaxing afternoon to prepare and enjoy your meal.