Wash the eggplant and cut lengthwise into two halves. Use a spoon to scoop out the pulp leaving the walls as thin as possible without breaking. Put olive oil into a pan and when the oil is hot, add the red pepper, onion and garlic. Next add the chopped eggplant pulp, tomatoes and mushrooms. Season with salt and pepper and let cook for ten minutes, stirring from time to time. Now is the time for a nice, cool refreshing glass of red wine. In another pan, with a little oil, place the hamburger seasoned with salt and tomillo. When the meat is cooked, mix with the vegetables. Fill the boats with this mixture and cover with grated cheese. Heat oven to 350°. Place the boats into a baking pan and bake until golden. Which wine to serve? The rest of the red wine. back to index

Stuffed Eggplant Suggested Ingedients for 4 persons 2 medium eggplants 1/4 lb hamburger 1 red pepper chopped 1 onion chopped 3 garlic cloves chopped 3 tomatoes peeled and chopped 1/4 lb mushrooms sliced thin grated cheese tomillo or thyme olive oil salt pepper red wine