Cook rice according to package directions. Cut eggplant in half
lengthwise, and scoop out the center from each half, leaving a 1/2"
shell. Dice the eggplant meat.

Place eggplant shells cut side down in a large skillet with about 1/2"
boiling, salted water. Cover and steam 3 minutes. Drain and reserve.

Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
garlic until tender. Add cooked rice and seasonings, and stir to
combine. Stuff mixture into the eggplant shells and dot with butter.

Bake in a preheated, 350'F. oven about 35 minutes or until eggplant
shells are tender. Makes two main dish servings.