From Mary Jo Gibbs

1 large eggplant
¾ cup finely chopped green pepper
¾ cup finely chopped onion
2 T. olive oil and 2 T. butter
1 large tomato, peeled and chopped  (I use chopped canned tomatoes in winter)
1 T. catsup and 1 T. Worcestershire sauce
¼ t. salt and a dash of pepper 

Cut eggplant in half.  Remove pulp leaving ¼ inch of shell, reserving one shell in which to serve eggplant.  Chop eggplant pulp and cook in a small amount of boiling salted water until tender or about 12 minutes.  Drain well and set aside. 

Sauté green pepper and onion until tender crisp in the butter and oil.  Add cooked eggplant pulp, tomatoes, and the last four ingredients.  Cook over high heat until liquid has evaporated.  Chill. 

Line reserved eggplant shell with leaf lettuce.  Spoon chilled eggplant mixture into the shell.  Serve with crackers. 

Yield:  About 1 ¾ cups
Taken from Southern Living Annual Recipes 1988
Contributor:  Mrs. Neill Sloan of Lake Village, Arkansas