Place the eggplants in a pan with ¼ inch of water. Bake in a preheated hot oven (400 degF) for 20-30 minutes, or until soft.
Remove stem ends and slice into halves length wise. Scoop out the insides, leaving a ½ inch shell. Chop the pulp fine and whip with a fork or chop in food processor till finely chopped. Chop the ham finely or use food processor. Chop the eggs and add along with the eggplant to the ham.
Add in half of the peppers and mix. Add about a pinch of salt, but if ham is salty, it might be better not to add salt. Mix it well. Spoon into eggplant shells and place in baking dish or lightly oil a baking dish and spoon in eggplant mixture without the shells.
Heat the tomato sauce, season with marjoram , remaining salt and peppers. Cook for 5 minutes. Spoon over the stuffed eggplants. Sprinkle with cheese. Bake in preheated oven (350F) for about 20 minutes.
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