An intriguing interplay of Fire and Water, this dish infuses eggplant with the intense heat of culinary passion, creating a vessel of sustenance that's both bold and soul-soothing.
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Preheat oven to 180°C (350°F).
Slice eggplants in half lengthwise and scoop out some of the flesh to create a shell.
Heat olive oil in a pan and sauté onion and garlic until soft.
Add ground beef and cook until browned.
Stir in tomatoes, tomato paste, salt, and pepper. Cook for 10 minutes .
Fill eggplant shells with the beef mixture and place in a dish.
Cover with foil and for 45 minutes . Serve warm.
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