MAKING
1) Wash the eggplants under running water
2) Using a sharp knife, cut the eggplants cut the eggplants lengthwise
3) In a kettle, add ½ teaspoon of salt and place the eggplants and cook on a low flame for 15 minutes
4) Once the eggplants are cooked, scoop out the pulp from the eggplant leaving behind a ¼ inch shell
5) Using a knife, dice the eggplant pulp and keep aside
6) In a large skillet, pour in some bacon drippings and sauté the beef and garlic till evenly browned
7) Tip in the onion, green pepper and the celery
8) Cook for a low fire for about minutes
9) Add in the tomatoes, 1 ½ teaspoons of salt, thyme and tobacco
10) Take from the heat and tip in the diced pulp along with the grape nuts
11) Spoon the mixture into the eggplant shell
12) Place the shells in a shallow baking dish
13) In a bowl, mix the breadcrumbs and the butter
14) Sprinkle it over the eggplants and bake uncovered for about 45 to 50 minutes

SERVING
15) Serve warm