Stuffed Eggplant (Aubergine)

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  red pepper, chopped
• 1  green pepper, chopped
• 1  large turnip, chopped
• 1  lb fresh white mushroom, sliced
• 1  large onion, chopped
• 1  shallot, minced
• 1  large eggplant
• 2  large zucchini, chopped
• 1⁄3 cup  breadcrumbs
• 1⁄3 cup  grated  locatelli cheese
• 1  tablespoon olive oil

Directions

1. Cut eggplant in half length-wise.
2. Carefully scoop out flesh leaving ½-inch on bottom and sides.
3. Chop up flesh and place into a colander in sink; toss with ¼ C salt.
4. Top with a heavy bowl or pot and let stand for 30 minutes.
5. After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
6. Heat large skillet or pot; add oil.
7. Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
8. Add peppers, eggplant, zucchini, and mushrooms.
9. Cook 5-10 minutes over medium heat.
10. Drain mixture.
11. Add bread crumbs and cheesel mix thoroughly.
12. Fill each eggplant half with mixture.
13. OPTIONAL: Top with additional grated cheese.
14. Bake at 350° for 25 minutes.