How to Make Eggplant Stuffed With Ham

Better than green eggs and ham any day of the week. Dr. Seuss has nothing on this dish!

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 American eggplant
• 1 cup ham
• 1 Vidalia onion
• 2 beefsteak tomatoes
• 2 tbs. butter
• Kosher salt
• 1/8 tsp. freshly-ground pepper
• Cracker crumbs
• 1 bell pepper
• Water

1. Quarter the tomatoes, grind the pepper and chop the bell pepper and onion finely.

2. Boil the ham in salty water, then drain and dice.

3. After washing the eggplant, chop one end off of it and spoon out its pulp.

4. Set the empty eggplant in a pan of salty water. The water should cover the eggplant.

5. Mash the eggplant pulp until there are no lumps, then mix in the bell pepper, tomato and onion.

6. Boil the pulp in even more salty water. When the vegetables have gone soft, remove them from the water, drain in a sieve, then mash the pulp again.

7. Mix in the salt, ham, butter and pepper.

8. Remove the eggplant from the water, shake out the water from the inside and let it drain on paper towels.

9. After about 30 minutes stuff the eggplant with the mush and cover the entry hole with the bread crumbs, then bake for 25 minutes at 350 degrees F.