Thanksgiving staple at our house:
Stuffed Eggplant Recipe
3 Tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 Tablespoons Parmesan cheese, freshly grated
salt & pepper
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. Chop the flesh & save the shells. Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
Brush an ovenproof dish with olive oil.
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool.Serve cold/at room temperature.