• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tomato-Stuffed Eggplant

  • Recipe Submitted by on

Category: Vegetables, Vegetarian

 Ingredients List

  • 2 medium eggplants 2 Tablespoons olive oil I large onion, finely chopped 1
  • clove garlic, crushed 2 large whole tomatoes, peeled and cut in small
  • wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2
  • teaspoon each dried crushed basil, oregano, and thyme Salt or suit
  • substitute to taste Pepper, freshly cracked, to taste 2-1/2 cups tomato
  • juice 2 Tablespoons freshly-minced parsley Preheat oven to 375 degrees.
  • Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on
  • outer shell. Chop I cup pulp. In a skillet, saut6 onion and garlic in oil
  • along with tomato wedges and chopped eggplant. Stir often, until all
  • vegetables are soft. Mix in chives, bread crumbs, and all seasonings.
  • Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom
  • of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish
  • with parsley.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Tomato-Stuffed Peppers
Categories: Main dish
Yield: 4 Servings

4 x Medium-size bell peppers
1 tb Olive oil
2 x Shallots, sliced
Garlic clove, minced
1 c Sun-dried tomatoes;
Marinated in olive oil
1/2 c Cooked rice
1 tb Basil; fresh, chopped
1 ts Rosemary; fresh, chopped
1/4 ts Salt
1/4 ts Pepper
2 tb Parmesan cheese, grated

Cut a thin slice from the tops of the stem ends of the peppers. Core and
seed the peppers. Preheat the oven to 400F. Heat the oil in a small
skillet. Add the shallots and garlic; saute for 2 minutes. Add the
tomatoes, rice, herbs, salt, and pepper; stir until well mixed. Spoon a
portion of the mixture into each pepper shell. Place the peppers in a
shallow baking pan. Sprinkle the cheese on top. Bake, uncovered, for 10 to
15 minutes. Serve at once. This recipe was created by Andrea Chesman;
author of Sun-Dried Tomatoes! Reetz


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