3 md Eggplants
2 cl Garlic; crushed
1 Bay leaf
1 c Onion; chopped
2 md Green peppers
2 md Tomatoes; or 3 small
1 ts Basil; heaping
1/4 ts Tarragon; or more to taste
1/4 ts Oregano; or more to taste
2 c Ricotta cheese
1/2 c Parmesan; grated
1 c Fine bread crumbs
Salt and pepper to taste
3 tb Olive oil for saute
Slice eggplants in half lengthwise, and bake them face-down on an
oiled tray at 350 F for 20-25 minutes. Scoop out the insides and
mince them.
Saute 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.
