Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley

1. Preheat oven to 375°.
2. ​Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
3. Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
4. Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
5. Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
6. ​Remove from the heat and let cool slightly.
7. Add the pancetta back pan and blend it to the mixture.
8. Sprinkle a little of the shredded cheese into each of the four eggplant shells.
9. Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
10. Sprinkle a little of the parsley on top of each shell.
11. Place in the oven and let bake for 20 to 25 minutes.
12. ​Garnish each shell with the remaining parsley and serve.