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Stuffed Eggplant


2 medium sized Eggplants, stem removed, cut in half lengthwise
1/2 cup chopped Celery
1/2 cup chopped Green Pepper
1/4 cup chopped Onion
1/4 cup Butter or Margarine
1 Bouillon Cube
1/4 cup boiling Water
1 (10 ounces) package Corn Bread Mix, prepared and crumbled
2 hard Cooked Eggs, chopped
1 teaspoon Salt
1/4 teaspoon Pepper


1. Scoop pulp out of eggplant halves, leaving shell 1/4-inch thick.

2. Chop eggplant pulp coarsely.

3. Heat butter in large skillet.

4. Add eggplant pulp, celery, green pepper, and onion to skillet.

5. Saut, 15 minutes, or until vegetables are tender.

6. Remove vegetables from skillet to medium bowl.

7. Dissolve bouillon cube in 1/4 cup boiling water.

8. Stir bouillon with vegetables, corn bread, eggs, salt and pepper.

9. Spoon mixture into eggplant shells.

10. Bake 35 to 40 minutes in baking dish at 350 F.

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