Stuffed Eggplant with Garlic and Herbs

8 - 10 medium japanese eggplant
4 medium onions
4 - 5 medium tomatoes, diced
1 large green pepper, diced
1 large red pepper, diced
3/4 cup water
2 tablespoons tomato sauce
2 tablespoons fresh parsley, chopped
6 cloves fresh garlic, minced
4 whole fresh garlic
1/2 cup virgin olive oil
salt and pepper to taste

Wash eggplants and dry. Slice lengthwise. Then, make four to five 1 1/ 2-inch slits in each. Stuff each slit with a whole clove of garlic.

In a large non-stick pan, drizzle 2 tablespoons olive oil. Brown eggplants on both sides, remove from pan. In the same skillet, sauté onions, peppers and minced garlic on high, in remaining olive oil, until translucent. Add tomatoes, tomato sauce and water. Cook on medium high until mixture is reduced. Fold herbs into sauce.

Place eggplants in 9-by-13 glass dish, spooning tomato mixture on sides and top. Cover and bake for 30 minutes. Uncover and cook for another 10 minutes.



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