Pistachio and Pineapple Stuffed Fresh Eggplant

These flavors are great together.
Salty sweet, earthy and irresistable!

Ingredients:
1 large eggplant
1/3 cup olive oil
2 green onions, chopped
3 large mushrooms, diced
1/2 bell pepper, diced
1/4 fresh pineapple, diced
1/2 cup pistachios, chopped
3 cloves garlic, minced
1 teaspoon each fresh thyme and oregano, chopped
1 tablespoon fresh basil, chopped
1 cup black or red beans
1/2 cup salsa

Directions:
Wash and slice eggplant in half lengthwise, leaving cap attached.
Scoop out flesh leaving eggplant shell about 1/2-inch thick.
Rub olive oil inside eggplant to keep it soft. Bake shell for approximately 20 minutes. Remove eggplant shell from oven and set aside. Finely dice flesh removed from the eggplant.
Sauté diced eggplant, onion, mushrooms, bell pepper
and pineapple in olive oil for approximately 5 minutes.
Add pistachios, herbs and beans and sauté for another 3 minutes.
Fill shell with sautéed ingredients, top with salsa, bake for 30 minutes. Garnish with fresh mint and whole, shelled California pistachios.
Serve immediately-great accompanied with brown or wild rice.