Stuffed Eggplant #4

Cut off stems and tips of eggplants. Cut each crosswise into thirds, making 6 pieces 1 1/2 to 2 inches long. With melon baller, scoop out centers, leaving bottom intact to hold filling. Place eggplant shells cut-side up on baking sheet. Brush with some of olive oil. Bake at 375ºF. until tender, about 15 minutes. Cut red and yellow peppers into thin strips. Sauté peppers and onion separately in remaining olive oil. Stir in garlic and sea salt to taste. Place peppers and onion in eggplant. Yields 6 servings.

Each serving: 107 calories; 52 mg sodium; 0 cholesterol; 9 grams fat; 6 grams carbohydrates; 1 gram protein; 0.58 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.