Stuffed Eggplant

Taste for Life May 2018, p. 26

1 Tbsp olive oil

1 large red onion, halved, then sliced

2 garlic cloves, minced

1 large red bell pepper, seeded and chopped

1 large zucchini, sliced

Salt and freshly ground black pepper

2 c canned chopped tomatoes

1 large eggplant

2 Tbsp rolled oats

3 tsp grated Parmesan

GIANT EGGPLANT from Natural Abundance.

Preheat oven to 400F.

Pour oil into a saucepan set over medium heat. Saute onion, garlic, bell pepper, and zucchini with a good pinch of salt, for about eight minutes, until they all begin to soften.

Add tomatoes and simmer for 15 to 20 minutes, until tomatoes have reduced right down and you have a thick ratatouille. 

I forgot to buy a red onion, and since I don't really like them I wasn't heartbroken about it.

Season further, if desired.

Cut eggplant in half. Scoop out flesh from each half, leaving a rim of about ¼ inch of flesh. Lay eggplant halves face down on a baking sheet and pour in a little water. Bake for about 12 minutes, until they start to soften. Turn over and bake for another five minutes.

Mix oats and Parmesan together and season to taste. Spoon ratatouille mixture into eggplant, halves, pressing it down firmly. Divide Parmesan topping between them. Return to oven for another 12 minutes.

The dill pickle prebagged salad I got to go with this was pretty tasty.

My Rating: 3/5 "Veggies stuffed with veggies aren't especially exciting unless you really zazz them up. The oats and Parmesan could have been that zazz, but there weren't enough of them to really make an impact. All in all there are probably more interesting things you can do with this set of ingredients."