Stuffed Eggplant Creole - cooking recipe

Ingredients

2 small eggplant
4 slices bacon, cut into small pieces
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. sliced fresh mushrooms
2 c. peeled, chopped tomato
1/4 tsp. salt
1/8 tsp. pepper
1 c. (4 oz.) shredded Mozzarella cheese

Preparation

Wash eggplant; cut in half lengthwise.
Remove pulp, leaving a 1/4-inch shell.
Set shells aside.
Chop the pulp; set aside. Combine bacon, onion, green pepper and mushrooms in a large skillet; saute until bacon is cooked.
Add eggplant pulp, tomato, salt and pepper; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.