Vegetarian Stuffed Eggplant (Aubergine)

Recipe by Mirj2338
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Wash the eggplant well--do not peel.
  • Cut each eggplant in half lengthwise.
  • Scoop out centers, leaving a 1-inch shell.
  • Dice eggplant pulp and reserve.
  • Fill a large skillet with ½ inch of water and 1 teaspoon salt.
  • Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
  • Lower the flame, cover and let simmer for 10 minutes.
  • Drain the shells and put them on a baking sheet, skin side down.
  • Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
  • Add tomato paste, sugar, seasonings, and the cooked kidney beans.
  • Simmer uncovered 10 minutes longer.
  • Fill shells with vegetable mixture and top with grated cheese.
  • Bake for 10 minutes.
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