• ground beef (½ lb)
• eggplant (1 large)
• tomato paste (1-6 oz can)
• egg (1, slightly beaten)
• onion (2 tablespoons, finely chopped)
• green pepper (2 tablespoons, finely chopped)
• garlic (1 clove, minced)
• salt (½ tsp)
• ground black pepper (¼ tsp)
• dry red wine (½ cup)
• plain whole milk yogurt (½ cup)
• tomato sauce (1-8 oz can)
• mozzarella cheese (½ cup, shredded)

Cut eggplant in half, scoop out pulp, leaving shell intact, and finely dice eggplant pulp. Brown eggplant in oil, add beef, brown. Drain excess fat off. Bake at 350.