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Eggplants Stuffed with Tomatoes
2 large eggplants
1 onion, chopped
4 tomatoes, chopped
3 pepper, chopped
1 stalk celery, chopped
1/4 cup of olive oil
2 eggs, beaten
salt and pepper to taste
1 hot red pepper, minced
3/4 cup of grated Gruyere cheese
Cut the eggplants in half and scrape out the seeds. Parboil for
15 minutes. Place in a shallow 12"x24" casserole. Cook the
onion, tomatoes, peppers, and celery in the olive oil over
gentle heat until they form a puree. Remove from heat and add
eggs, salt, pepper, and as much of the hot pepper as you like.
fill the eggplant halves with the mixture and sprinkle with
grated Gruyere. If there is any stuffing left over, place it
around the eggplant halves. Garlic lovers may add a mashed clove
of garlic to the stuffing. Bake in 350ºF. oven 25 - 30
minutes or until eggplant is tender and the cheese is brown.
Serves 4 |
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