Stuffed Eggplant (version X)

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3 medium eggplants
2 cloves garlic, crushed
1 bay leaf
1 cup chopped onion
2 medium green peppers
2 medium tomatoes, or 3 small
1 teaspoon basil
1/4 teaspoon tarragon
1/4 teaspoon oregano
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 cup fine dry breadcrumbs
salt, to taste
pepper, to taste
3 tablespoons olive oil, for sauté

Slice eggplants in half lengthwise, and bake them face-down on an oiled tray at 350 for 20-25 minutes. Scoop out the insides and mince them. Sauté eggplant insides with the onions, garlic, bay leaf and peppers until onions are clear. Combine with everything except half the parmesan and the bread crumbs. Let stand 20 minutes, then drain off all excess liquid. Stuff the shells, Top with combined bread crumbs and remaining parmesan. 350 oven for 35-40 minutes, uncovered.



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