Creole Stuffed Eggplant
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4 servings
2 T Safflower oil
1 x Lg Onion, finely chopped
1 x Lg stalk Celery,chopped fine
2 x Cloves Garlic, minced
1 x Sm green bell Pepper, diced
2 x Med Eggplants (1 lb each)
1 T Chopped fresh Basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain Bread Crumbs
1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported
if
necessary.)
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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.
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