Vegetarian Stuffed Eggplant (aubergine)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 small eggplants
• 1 teaspoon salt
• 3 tablespoons oil
• 1 medium onion, diced
• 1 green pepper, diced
• 1 small zucchini, cubed
• 2 garlic cloves, diced
• 1 (6 ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 2 cups cooked kidney beans
• 8 ounces muenster cheese, grated

Recipe

• 1 preheat oven to 350°f.
• 2 wash the eggplant well--do not peel.
• 3 cut each eggplant in half lengthwise.
• 4 scoop out centers, leaving a 1-inch shell.
• 5 dice eggplant pulp and reserve.
• 6 fill a large skillet with ½ inch of water and 1 teaspoon salt.
• 7 place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
• 8 lower the flame, cover and let simmer for 10 minutes.
• 9 drain the shells and put them on a baking sheet, skin side down.
• 10 heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
• 11 add tomato paste, sugar, seasonings, and the cooked kidney beans.
• 12 simmer uncovered 10 minutes longer.
• 13 fill shells with vegetable mixture and top with grated cheese.
• 14 bake for 10 minutes.