Stuffed Eggplants

Okay don't get freaked, this recipe originally came from 366 Healthful Ways to Cook Tofu and Other Meat Alternative by Robin Robertson. I have replaced the TVP with bacon and did some other changes. Personally, I think TVP has little flavour and I was out of it anyway. You can find TVP in any Mexican supermarket under the name TVP or Soya, I usually buy it in the bulk bins. If you like eggplant, you will like this dish. Also I used the microwave instead of a conventional oven because my oven is a tabletop convection oven and I am limited to using smaller pans in it. I made some other changes. If you want the original recipe I can post it later. I put the Spanish names in (parenthesis and in purple) for the odder ingredients, I am going to assume you know onions and salt.

2 large eggplants (berenjenas)
1 onion, chopped
1 green bell pepper, chopped
4 tablespoons olive oil (or you can use the bacon grease)
2 tablespoons capers (alcaparras)
1/2 cup chopped green olives (aceitunas)
1 cup cooked brown rice (arroz intergral)
8 strips of cooked bacon, diced
1/2 cup grated Italian cheese (I use the Costco 4 Italian Cheese Blend)
1 tablespoon dried parsley (perejil)
1 tablespoon dried basil (albahaca)
1 teaspoon salt
1/2 teaspoon freshly ground pepper (is there any other kind?)

Halve the eggplants lengthwise. Scoop out the centers, dice the centers. Put the eggplant shells in a glass casserole and microwave on high for 5 minutes. Remove them from the microwave and allow them to cool.
Heat a large saute pan and add 2 tablespoons fat (either the olive oil or the bacon grease) when it's hot (don't let the oil or grease burn or smoke) add the onions and bell pepper and cook over medium high heat, stirring constantly until the onions are just golden and the bells are tender. Transfer to a large bowl.
Add the remaining fat to the pan and saute the diced eggplant until tender.
Combine the eggplant with the onion/bell mixture and stir in the remaining ingredients.
Place the eggplant shells in a greased glass casserole ( I reuse the one I cooked them in), and divide the stuffing among the 4 halves.
Microwave on high for 15 minutes or until heated through.