Main Course: Stuffed Eggplant

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Adapted from a recipe provided by Seabreeze Organic Farms

The recipe calls for a large eggplant, but, as in the photo, about two pounds of little Indian eggplants can be substituted and make excellent lunch or buffet portions.  Decrease baking time considerably if small eggplants are used.


    1 large eggplant
    2 Tbs. olive oil
    1 15 oz. can petite diced tomatoes, drained
    1 small green pepper, diced
    1 small onion, minced
    3 garlic cloves, minced
    1 1/2 c. cooked brown rice
    1 1/2 Tbs. fresh oregano, minced
    1/2 c. Kalamata olives, pitted and coarsely chopped
    4 oz. Feta cheese, crumbled
    Salt and freshly ground pepper, to taste
    

    1. Preheat oven to 350 degrees F.
 
    2.  Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell. Dice the eggplant flesh and reserve.

    3. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
 
   4. Heat oil and cook onion until pale golden.  Add diced eggplant, tomatoes, green pepper, and garlic and cook until tender.  Remove from heat.
 
   5. Combine cooked vegetables, rice, herbs, olives and cheese.  Season to taste.  Stuff into prepared eggplant shells and place in oven for 35 minutes, or until a fork slides easily into the eggplant shell.