Veggie-Stuffed Eggplant W/Balsamic

Preheat oven to 350. Remove the green stems from the eggplant and cut in half lengthwise. Using a pairing knife cut out as much of the insides as possible...dice and set inside. Drizzle 2 tablespoons EVOO into bottom of 9x13 glass baking dis hand add eggplant. In large skillet, add 5 Tbls EVOO diced eggplant, bell peppers, and onions. Sauté over medium heat for 7-10 minutes until tender. Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper. Mix well and cook another minute. Pile the cooked vegetable mixture into the eggplant shells and bake for 30-40 minutes or until shells are fork-tender.