Chop celery, onion, carrot and bell pepper.
Grease pan over medium heat and stir-fry chopped vegetables for 3 minutes.
Put rosemary, ground pork and cook perfectly.
Place tomato sauce and boil. Simmer on low heat for 5 minutes.
Cut the eggplant in half and scoop out the insides.
Stuff the eggplant with pork mixture, sprinkle parmesan and cook it in 200-degree oven for 15 minutes.