Middle Eastern Stuffed Eggplant

Description
Makes 2 servings.

Ingredients

 * 1 medium Eggplant
 * 8 ounces ground Lamb
 * 1/3 cup chopped Onion
 * 1/3 cup chopped celery
 * 1/3 cup chopped green pepper
 * 2/3 cup cooked rice
 * 1 small tomato, chopped
 * 1 teaspoon salt (optional)
 * 1/4 teaspoon basil leaves, crushed
 * 1/4 teaspoon thyme leaves, crushed
 * 1/8 teaspoon ground black pepper
 * 1/4 cup (1 ounce) grated Monterey jack Cheese

Directions

 * 1) Cut off cap of Eggplant; cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; cover with water and cook about 5 minutes. Drain; set aside.
 * 2) Cook Lamb in medium skillet until meat is no longer pink, stirring to crumble. Add Onion, celery and green pepper; cook until tender crisp. Pour off fat. Stir rice, tomato, salt, basil, thyme, black pepper and Eggplant pulp into vegetables.
 * 3) Fill Eggplant shells. Spoon any extra rice mixture into small baking dish. Place Eggplant halves in shallow baking dish; bake at 350 degrees 20 minutes. Sprinkle with Cheese; bake 5 minutes longer.