Ground Meat Stuffed Eggplant

Mince the garlic and onion. Cut the red bell pepper into small dice.

Halve the eggplant lengthwise. Use a knife to score the flesh with diagonal cuts, without touching the skin. Drizzle the flesh with a little oil and season with a pinch of salt. Put the eggplant halves on a baking sheet skin-side down and bake in the oven at 350°F for 15 minutes. Next, use a spoon to carefully scoop out the flesh from the eggplant skins. Use a knife to mince the flesh, then set aside.

Heat oil in a skillet and add the garlic clove. When the garlic colors, add the onion, red bell pepper and ground meat, season with a little salt and pepper, and cook for a few minutes over medium heat. Add the eggplant flesh and reduce the heat to the lowest setting. Add a little more salt, cover the skillet with a lid, and cook, about 5 minutes, stirring occasionally.

Turn off the heat and add the tomato sauce and grated cheese, stirring until well incorporated.

Fill the eggplant skins with the contents of the skillet.

Put the eggplant into the oven at 350°F, about 5 minutes. Then take out and serve on a plate.