2 tb Safflower oil
1 lg Onion; finely chopped
1 lg Celery rib; chopped fine
2 cl Garlic; minced
1 sm Green bell pepper; diced
2 lb Eggplants (2 md)
1 tb Fresh basil; chopped
1/4 c Fresh parsley; chopped
1/2 ts Dried thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain bread crumbs
1 c Ripe, juicy tomatoes; chopped
Preheat oven to 375 deg F.
Heat the oil in large skillet. Add the onion, celery, and garlic
and saute over low heat until the onion is translucent. Add the
green pepper and continue to saute until the onion is golden.
In the meantime, stem the eggplants and cut them in half
lengthwise. With a sharp knife, score each half several times
lengthwise and across, carefully removing the pulp. Leave a sturdy
shell of about 1/4" all around.
Chop the eggplant pulp and add it to the skillet mixture along with
all the remaining ingredients except the bread crumbs. Add a bit of
water, just enough to keep the mixture moist. Simmer, covered, over
low heat until the eggplant is tender, stirring occasionally. Stir
in the bread crumbs.
Set the eggplant shells in an oiled shallow baking dish, which
should be of a size that they can be securely propped up against
each other. Stuff them, then bake for 30 to 40 minutes, or until
the shells are tender but not collapsed.
