• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Eggplants #2

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 sm Eggplants
  • Garlic powder to taste
  • 1/4 ts Freshly ground
  • Black pepper
  • 1 Zucchini
  • 1 Yellow squash
  • 4 md Tomatoes
  • 2 Onions
  • 1 Green pepper
  • 1 Clove garlic; minced
  • 2 ts Olive oil
  • 1/4 ts Oregano
  • 1 1/2 ts Salt
  • 1/2 ts Sugar
  • 2 tb Chopped parsley
  • 2 tb Lemon juice
  • 1 c White wine


1. Slice the eggplants lenghthwise, scoop out some of the insides, and
flatten bottoms so boats (eggplants) lie flat. Season with a little garlic
and 1/8 teaspoon black pepper. Steam in a steamer for 1 minute and set
aside to cool.

2. To prepare the stuffing, dice the zucchini and yellow squash. Peel,
seed, and dice the tomatoes. Cut the onions and green peppers into 1/4-inch

3. Saute the minced garlic in the olive oil; add the onions, green peppers,
zucchini, and yellow squash. Cook over medium heat until tender. Add the
tomato, oregano, 1/8 tsp. pepper, salt, sugar, parsley, and lemon juice;
add the white wine and simmer for 10 minutes. Fill the eggplant boats and
bake for 10 minutes at 325 F; remove and serve immediately. For a delicious
varation, sprinkle each filled eggplant boat with shredded Mozzarella
cheese before baking.



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