Ingredients:
1 eggplant (round or big variety), cut into half
2/3 cup ground beef
1 small onion, minced
1/2 tsp. ginger powder
1 tbsp. worcestershire sauce
1/3 cup chopped red capsicum
1 long green pepper, chopped
salt and pepper to taste
1 tbsp. tomato paste
1/2 tsp. sugar
2 tbsp. olive oil
grated cheese

Directions:
1. Scrape the eggplant's meat with a knife, leave only about half centimeter thick from the skin. Keep the eggplants "boat" aside.
2. Chopped the scraped eggplant's meat.
3. Heat oil in a skillet, saute onion, then add ground beef. Stir until the color change, then add the worcestershire sauce and ginger powder. Mix well.
4. Add the rest of the ingredients except cheese, cook until the eggplants are tender. Remove from heat.
5. Fill the eggplants' "boat" with the cooked mixture until full.
6. Bake in a preheated 250 degree C oven for 20 minutes.
7. Sprinkle grated cheese on top, then bake again for 2 minutes. Serve as a side dish.