Cut both ends off the eggplant. Now cut in half.

Hollow out but not all the way through each piece of egg plant, forming a bowl. I used a melon baller.

In the hollowed out eggplant, add parmesan cheese, garlic, and salt. Set them into an oven safe dish.

Brown your meat add the butter, jalapeños, pieces of eggplant, and spices. Let simmer 10 minutes. Then add, olives tomatoes, and parmesan cheese, simmer 10 more minutes.

Fill the eggplant bowls with stuffing. In same dish, add the extra stuffing around the bowls. Add cheese chunks. Top with pineapple.

Put in oven bake 30-35 minutes