Provençal Stuffed Zucchini

Ingredients

• 8 round zucchini (1/2 pound each)
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 3 meaty slices of bacon, minced
• 1 large onion, finely chopped
• 1 large red bell pepper, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 pound ground pork
• One 1-pound eggplant, cut into 1/4-inch dice
• 1/2 cup fine dry bread crumbs
• 1/2 cup chopped Calamata olives (3 ounces)
• 1/2 cup chopped basil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 teaspoons thyme

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