Stuffed Eggplant

• 2 medium size eggplants
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large tomato, diced
• 1 green bell pepper, seeded and chopped
• 2 green onions, chopped
• 1/2 c. olive oil
• 2 tsp. salt
• 1 tsp. Tabasco sauce
• 1/4 tsp. dry basil leaves
• 1/2 tsp. oregano
• 1/2 tsp. dry thyme
• fresh ground pepper

1. Prepare the eggplant by slicing off both ends, wasting as little as possible.
2. Carefully peel four inch wide strips lengthwise from each eggplant, creating a "striped" effect.
3. Slice in half lengthwise.
4. With a small knife or citrus spoon, remove most of the inside of each half, leaving a cavity for the stuffing and reserving what is removed.
5. Rub the eggplant shells with salt to "cure" them while preparing the stuffing.
6. In a skillet, put the yellow onion in a small amount of the oil and cook over medium heat until tender.
7. Add the garlic, bell pepper and tomato and continue to cook, stirring frequently, for five minutes.
8. Add the reserved insides of the eggplants, the oregano and Tabasco; mix thoroughly and cook for two minutes.
9. Remove from heat and let stand.
10. Rinse the eggplant shells in cold water.
11. Pour half the remaining oil in a large skillet that can hold the eggplant shells in one layer. Stuff the shells with the mixture and sprinkle the green onion and ground pepper on top.
12. Arrange them in the skillet.
13. Cook over medium heat until hot and then reduce the heat to low/simmer.
14. Mix the thyme, basil and remaining oil and drizzle over each stuffed half.
15. Cover and simmer slowly 45 to 60 minutes, until shells are very tender.
16. Remove carefully with large spoon and serve with brown rice for a nutritious vegetarian meal.
17. Serves 4.

eggplants, yellow onion, garlic, tomato, green bell pepper, green onions, olive oil, salt, tabasco sauce, basil, oregano, thyme, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668439 (may not work)