Ingredients:

• One large eggplant
• Two slices of bacon
• One tablespoon "ELEA" Extra Virgin Olive Oil
• One cup chopped onion
• One large chopped green pepper
• One (1lb.) can partially drained stewed tomatoes
• One teaspoon leaf oregano
• One teaspoon leaf basil
• 1/8 teaspoon minced garlic
• 1/8 teaspoon pepper
• One tablespoon chopped pimiento
• One tablespoon capers

Preparation:

1. Cut eggplant in half lengthwise. Score surface crosswise, leaving shell intact. Remove and cube pulp of eggplant. Set aside.
2. Cook bacon well enough to preference. Remove bacon. Discard drippings. Add onion and green pepper to skillet. Cook in preheated oven for 7 minutes. Stir halfway through cooking time. Mix everything together very well with the "ELEA" Extra Virgin Olive Oil . Add eggplant cubes, tomatoes and seasonings.
3. Cook in preheated oven 15-20 minutes, or until eggplant is tender. Stir halfway through cooking time. Drain juices. Fill eggplant shells with vegetable mixture. Garnish with crumbled bacon, pimiento and capers.

TIP: Grecian Eggplant can be prepared ahead of time, refrigerated, then reheated in oven.