Tuesday, April 6, 2010

Stuffed Eggplants

Ok guys, this was my 2nd, "officially vegetarian" dish I've made, and it turned out really good! It's also a healthy recipe, consisting mostly of vegetables! You could probably add in some chicken if you wanted meat in it, but without it, well, lets just say "amazing".

2 cups died whole wheat Penne
2 tbls (ish) extra Virgin Olive Oil
2 Egg Plants
1 Medium Onion, chopped
1 Garlic Clove, minced
14oz can, chopped tomatoes (I used garlic & basil roasted ones)
1 Medium Zucchini, chopped
1 Red Pepper, chopped
1 tbls Oregano
2 tsp Basil
2 oz Mozzarella Cheese, thinly sliced
1/3 cup Parmesan Cheese, grated
Salt & Pepper to taste
~~Optional: 5 tbls Dry Breadcrumbs for topping~~

1) Preheat the oven to 400.
2) Cook the 2 cups of pasta according to package (should take about 10 minutes).
3) While pasta is cooking, cut the egg plants in half lengthwise and score the inside without puncturing the shell. Scoop the insides out and chop them up. Brush some oil on the inside of each shell. Set aside.
4) Heat skillet and add a small amount of oil. Cook the onions and garlic over low for around 5 minutes. Add the other vegetables and stir frequently for another 5 minutes. Add the can of tomatoes, and seasonings (I also had to add about 1/3 cup of water to this mixture). Bring to a boil and let simmer for about 10 minutes. Stir in the pasta and mozzarella cheese and cook until melted, then set aside.

5) Spoon the vegetable mixture into each shell, top with parmesan cheese (and breadcrumbs if you choose). Bake for around 20-25 minutes, or until the topping is golden brown.


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