Sunday, June 28, 2020

Eggplant Nicoise

2 medium eggplants
1 T. olive oil
1 C. chopped onions
1 C. chopped green bell pepper
2 garlic cloves, minced
5 oz. lean ground beef (10% or less fat)
3 C. canned whole Italian tomatoes (no salt added), chopped
6 large or 10 small black olives, pitted and chopped
1 1/2 t. minced fresh oregano leaves or 1/2 teaspoon dried
Freshly ground black pepper, to taste
1 T. + 1 t. freshly grated Parmesan cheese

  1. Preheat oven to 400 degrees F. 
  2. Cut eggplants lengthwise into halves. 
  3. With serrated spoon, scoop out eggplant pulp, leaving 1/2" shells. 
  4. Chop pulp; set aside. 
  5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
  6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
  7. Remove from oven; set aside. Leave oven on. 
  8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
  9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
  10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
  11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
  12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
  13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
  14. Bake 15 minutes, until slightly crispy.
  15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half
Makes 4 servings

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