Stuffed Eggplant - cooking recipe

Ingredients

3 medium sized eggplant
1 small onion, minced
1/4 c. tomatoes
1 clove garlic
2 tsp. shortening
1/2 c. bread crumbs
1/2 lb. ground meat
1 egg
1 tsp. native seasoning

Preparation

Cut eggplant in halves; wash with vinegar and water.
Put to boil in hot salted water until tender.
Remove from water and drain.
Put into skillet onions, tomatoes, garlic and shortening. Cover for a few minutes on a low flame.
Add bread crumbs and cook dry.
Remove the pulp of the eggplant and add to the mixture.
Add ground meat and seasoning.
Return to fire and cook some more. Allow to cool before adding egg.
Fill shells with mixture.
Dust with bread crumbs; fry or bake.