Ingredients:

1 medium eggplant
½ teaspoon salt
4 tablespoons lemon juice
1 can 8 ounces tomato sauce
¼ teaspoon crushed oregano leaves
½ cup chopped onion
1 tablespoon margarine
½ pound cooked ham, chopped
1/3 cup coarsely grated carrot
¼ cup finely chopped celery
2 cups shredded Cheddar cheese
Cut eggplant in half lengthwise. Scoop out pulp to within ½ inch of edge.

Directions:

Bring 2 cups water, salt, and 2 tablespoons lemon juice to a boil in 3 quart saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside.