Ingredients:

• Eggplant
• fresh mushrooms or 1 – 4 1/2 oz can
• 1 average onion
• 1 green pepper
• salt
• pepper
• 1 clove of garlic
• light cream
• 1 jar red pimiento (cut up)
• parmesan cheese

Split eggplant in half lengthwise. Remove as much of the vegetable as possible and cut into squares. Save the shells of the eggplant. Gently saute the eggplant squares, mushrooms, onion (cut up), 1 green pepper (cut up). Fill each half eggplant shell. Sprinkle parmesan cheese on top and bake on a cookie sheet at 350 degrees for 20-25 minutes.