Since this pandemic started, I feel like MacGyver in the kitchen. What can I make with a potato, flour, and tuna fish? Long gone are the days of planning the week’s meals and then heading to the grocery store to get what I need. Now, it is head to the grocery store, buy what I find, and then figure out what to make.

This week I found eggplant in abundance! I also found ground beef! So tonight it is stuffed eggplant for dinner!

When I make this, I try to use baby eggplant, but there were none to be had…so medium eggplant will have to work – today I used two. To begin, cut off the stem and then cut the eggplant longways in half and then in half short ways. Score the inside of the eggplant in a crosshatch pattern to make the flesh easy to remove. Roughly chop the flesh into cubes and set aside. Place the eggplant shells in a baking dish and season with salt and pepper and a drizzle of olive oil and put in a 375 degree oven for 15 minutes. Remove and set aside.

Saute one medium onion in olive oil until it softens and then add about 1Lb of ground meat (in this case ground beef). Break up the meat and cook until browned. Add 1/2c white wine and simmer about 10 minutes on medium heat. Then add the cubed eggplant flesh and allow to cook another 5 minutes. Season with salt, pepper and garlic powder to taste. Remove pan from heat and add 3 slices white bread, crust removed, and cubed, and 3/4c diced sharp provolone cheese. (or any cheese that has some flavor and melts well) and two tablespoons of tomato paste (for color). Mix well to coat the bread cubes and evenly distribute the cheese. Then place some of the stuffing into each eggplant shell. Place any extra stuffing around the eggplant in the dish. Put in the oven, uncovered, at 375 degrees and cook 45 minutes to an hour.

My inner MacGyver and I wish you all Buon Appetito!