Creole Stuffed Eggplant

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Creole Stuffed Eggplant Ingredients

2 tb Safflower oil	1 tb Chopped fresh Basil
Lg Onion, finely chopped	1/4 c Chopped fresh Parsley
Lg stalk Celery,chopped fine	1/2 ts Dried Thyme
2 x Cloves Garlic, minced	1 ds Cayenne pepper
Sm green bell Pepper, diced	1/2 c Dry whole-grain Bread Crumbs
2 x Med Eggplants (1 lb each)

Instructions for Creole Stuffed Eggplant

1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if necessary.) """"""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""""""" Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Cajun

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