Stuffed Eggplant with Ground Beef

Method

1. Preheat the oven to 200°C (390°F) and halve the eggplant lengthwise, then scoop out the flesh to create a hollow shell, reserving the scooped flesh for the filling.
2. Roughly chop the reserved eggplant flesh, dice the tomatoes, and slice the peppers, then mince the garlic cloves.
3. In a skillet over medium-high heat, brown the ground meat for about 5 minutes, then add the minced garlic, chopped eggplant flesh, diced tomatoes, and sliced peppers, cooking everything together for another 8 minutes until the vegetables have softened and the mixture is fragrant.
4. Season the filling to taste, then spoon it generously into the hollowed eggplant shells, pressing it down firmly so each half is well packed.
5. Place the stuffed eggplant halves on a baking tray and roast in the preheated oven for 20 minutes until the shells are tender and the tops are lightly caramelized.
6. Remove from the oven and allow the stuffed eggplant to rest for 3 minutes before serving.