Ingredients:
2 medium eggplants1 T. olive oil1 C. chopped onions1 C. chopped green bell pepper2 garlic cloves, minced5 oz. lean ground beef (10% or less fat)3 C. canned whole Italian tomatoes (no salt added), chopped6 large or 10 small black olives, pitted and chopped1½ t. minced fresh oregano leaves or ½ t. driedFreshly ground black pepper, to taste1 T. + 1 t. freshly grated Parmesan cheese
Directions:
- Preheat oven to 400° F.
- Cut eggplants lengthwise into halves.
- With serrated spoon, scoop out eggplant pulp, leaving ½" shells.
- Chop pulp; set aside.
- Place eggplant shells, cut-side down, onto nonstick baking sheet.
- Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender.
- Remove from oven; set aside. Leave oven on.
- Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic.
- Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
- Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink.
- Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil.
- Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended.
- Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese.
- Bake 15 minutes, until slightly crispy.
- Serve warm or at room temperature.
Serving Size: 1 stuffed eggplant half
Makes 4 servings
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