Great HEAL Recipes

Eggplant Stuffed with Summer Vegetables

Recipe provided by Frank Stitt

Ingredients

• 2 eggplants, cut lengthwise in half
• 1 ½ teaspoons olive oil
• 1 onion, finely chopped
• 2 zucchini, 1 shredded, 1 finely diced
• 1 tomato, seeded, diced
• ½ cup bread crumbs 
• ½ bunch of parsley (optional)
• ½ bunch of basil (optional)

Recipe Directions

1. Cut each eggplants lengthwise in half. Flesh out each eggplants half, leaving ¼ inch thick shells. Reserve shells. 
2. Sprinkle the inside of the shells with salt and invert on to a plant to let stand for 30 minutes. Dice the flesh and set aside. 
3. Preheat the oven 350º. Bake eggshells until softened, for about 15 minutes. Remove from oven and set aside. Leave oven on. 
4. Heat the olive oil in a large sauté pan over medium heat. Add garlic, diced eggplants, and zucchini. After 3 minutes, add tomatoes, parsley, basil, and bread crumbs. 
5. Fill the eggplants with the vegetable stuffing. Bake for 20 minutes. Serve hot.