Vegetable Stuffed Eggplant

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
  • If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
  • Remove the eggplants from the brine and rinse off the salt then pat them dry.
  • Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
  • Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
  • You can add other vegetables like mushrooms, hot peppers, shredded carrots if you've got them.
  • Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.
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