A great eggplant recipe!
2-3 small eggplants ( I used 2 small Italian and 1 giant Japanese eggplant)
1 red bell pepper diced
1 small red onion diced
6 garlic cloves minced
5 tbsp olive oil
3/4 C julienned sun dried tomatoes packed in olive oil
1 ½ C chopped fresh basil
2 tbsp balsamic vinegar
Sea salt and black pepper to taste
Remove the green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out the insides of the eggplant, leaving a eggplant “shell”. Drizzle 2 tbsp of olive oil into the bottom of 9×13 glass baking dish and place the shells of the eggplant on top of the olive oil in the baking dish. Dice the insides of the eggplant that have been removed. In a large saute pan, add the 5 tbsp of olive oil, diced eggplant, bell peppers, and onions. Saute over medium heat for 7-10 minutes. Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper. Mix well and cook for another minute. Pile the mixture into the eggplant shells and bake in a 350 degree oven for 30 minutes or until the shells are tender.