"Non-Violent"
Recipe of the Month

Dolores's Stuffed Eggplant

* 1 large eggplant - top and bottom removed
* 6 Tablespoons olive oil
* 1 small green bell pepper - chopped
* 1 small red bell pepper - chopped
* 2 medium onions - chopped
* 2 cloves garlic - minced
* 2 carrots - shredded
* 2 green onions or scallions - chopped
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 teaspoon dried basil
* 1/2 teaspoon thyme
* 2 tomatoes - seeded and chopped
* 1/4 cup seasoned bread crumbs
* 1/4 cup freshly grated parmesan cheese

Instructions

* Preheat oven to 375 degrees.
* Remove pulp from eggplant by scraping with a spoon leaving a shell that is 1/2 inch thick.
* Coarsely chop eggplant pulp and set aside.
* Grease a glass baking dish and place the eggplant shells side by side in the dish.
* Brush each half of the eggplant with 2 Tablespoons of the olive oil.
* Season the eggplant shells with a little salt and pepper.
* Put 1 Tablespoon of water on the bottom of the baking dish and cover tightly with aluminum foil.
* Bake eggplant shells for 35 minutes.
* Remove from oven and remove foil.
* In a large skillet, heat 3 Tablespoons of the olive oil.
* Add chopped peppers and sautee until soft.
* Then add the chopped onion and sautee until soft.
* Add eggplant pulp, garlic, carrot, green onion, salt, pepper, basil, thyme, and sautee until eggplant
.... is soft.
* Add tomatoes and sautee for 30 seconds.
* Remove from heat and add bread crumbs and cheese and mix well.
* Spoon the mixture into each half of the baked eggplant shells.
* Drizzle tops of eggplants with the remaining 1 Tablespoon of olive oil.
* Sprinkle with additional bread crumbs.
* Cover with foil and return to oven.
* Bake for 30 minutes at 375 degrees, then turn up oven to broil.
* Remove foil and broil for 5 minutes or until tops of eggplants are browned.

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