This is an easy dish to make for a light summer dinner or can also be served as a side dish with some grilled meat. The eggplant, onion and pepper were from our garden and tasted super fresh and delicious. I used the eggplant shell for presentation only and did not eat it as I don't like the tough eggplant skin.
2 medium to large eggplants
2 tbsp olive oil, split
1 tbsp chopped garlic
1 medium onion, chopped
1 green pepper, chopped
1 14.5 oz can diced tomatoes
1/2 cup shredded mozzarella cheese
Cut both eggplants in half and scoop out the insides leaving a little eggplant by the shell to keep its shape. This isn't easy to do. I did it with a knife and spoon. With a paper towel and 1 tbsp of olive oil, wipe inside of eggplant and set on baking sheet. Preheat oven to 350 degrees.
In a large skillet, saute the eggplant insides which you have diced, the onion, garlic and green pepper. Cook until all ingredients are tender about 10 minutes.
Fill each eggplant shell with cooked veggies. Top with diced tomatoes. Cook in preheated oven for 15 minutes.
Sprinkle shredded mozzarella cheese on top and pop back into the oven until cheese has melted or about 5 minutes.
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