A delicious dish for two, four, or any even number of people.
2 c rice (cooked risotto rice)
1 eggplant (medium size)
1⁄4 c olive oil
1 tomato (diced)
1 bell pepper (green, diced)
1 onion (minced)
1 clv garlic (minced)
seasoning (salt and pepper to taste)
1⁄4 t basil
1⁄4 t oregano
1⁄4 c cheese (grated Parmesan)
- Cut eggplant in half lengthwise, and scoop out the flesh from each half, leaving a 1/2" shell. Dice the eggplant meat.
- Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
- Heat oil and sauté onion for about 3 minutes over a medium heat, until transparent. and then add garlic, cooking for a further 1-2 minutes. Add diced eggplant, tomatoes and green pepper, cooking until tender. Add cooked rice and seasonings, and stir to combine.
- Stuff mixture into the eggplant shells and sprinkle with grated Parmesan cheese. Bake in a preheated, 350°F. oven, about 35 minutes or until eggplant shells are tender.
1 hour, 5 minutes