Provencal Stuffed Eggplant

2 small eggplants, about 1 1/2 pounds total
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
14 ounce can diced tomatoes
1/4 cup packed chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

Preheat oven to 350F. Prepare a cookie sheet and a medium skillet with nonstick pan spray. Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes. Remove the pulp from the eggplant, leaving a 1/4 inch shell. Coarsely chop the pulp. Reserve the shells. Sauté the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to sauté 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm. Serve warm or at room temperature.



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