Provençal Stuffed Zucchini

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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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