Eggplant Stuffed With Peppers And Tomatoes
Preparation Time: 10 minutes
Cooking Time: 45 minutes
3/4 cup olive oil
1 onion, finely chopped
1/2 tsp. cayenne
1/2 tsp. chili powder
2 bell peppers, stemmed, seeded, finely chopped
2 small tomatoes, chopped
2 to 4 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup bread crumbs
1/2 tsp. sea salt
Grated Parmesan Cheese
Preheat oven to 350F. Lightly grease a baking sheet.
Cut eggplant in half lengthwise. Carefully scoop out the pulp with a paring knife or metal spoon. Set eggplant shells aside and coarsely chop the pulp. Heat 1/2 cup of oil in a large heavy skillet over high heat. Add the eggplant pulp and sautee until tender, about 5 minutes. Transfer to a large bowl and set aside.
Pour remaining oil into a skillet and stir in the onion, cayenne, chili powder, bell peppers and tomatoes. Sautee until the pepper is softened but still brightly coloured, about 10 to 15 minutes. Stir in the garlic, tomato sauce, bread crumbs and sea salt. Transfer to the bowl with the eggplant pulp, mix and set aside. Fill the eggplant shells with the eggplant mixture. Place on the baking sheet and bake for 20 to 25 minutes, or until lightly browned. Serve hot with a bowl of fresh ground Parmesan cheese.
Source: Wise, The Gardener's Community Cookbook.