Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4" shll. Chop pulp, andset aside. Cook sausage in a large skillet until browned, stirring to crumble; drain off excess drippings. Add chopped eggplant, onion, green pepper and tomatoes; cook until most of the liquid evaporates, stirring often. Gradually stir about 1/4 of the sausage mixture into egg. Add back to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff shells with sausage mixture; place in a 13x9x2" baking dish. Add water to 1/2 " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings. Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana Mc formatting by bobbi744@sojourn. Com