Stuffed Eggplant (Aubergine)

• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 large turnip, chopped
• 1 lb fresh white mushroom, sliced
• 1 large onion, chopped
• 1 shallot, minced
• 1 large eggplant
• 2 large zucchini, chopped
• 1/3 cup breadcrumbs
• 1/3 cup grated locatelli cheese
• 1 tablespoon olive oil

1. Cut eggplant in half length-wise.
2. Carefully scoop out flesh leaving 1/2-inch on bottom and sides.
3. Chop up flesh and place into a colander in sink; toss with 1/4 C salt.
4. Top with a heavy bowl or pot and let stand for 30 minutes.
5. After 1/2 hour, rinse the chopped eggplant thoroughly with cold water; drain well.
6. Heat large skillet or pot; add oil.
7. Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
8. Add peppers, eggplant, zucchini, and mushrooms.
9. Cook 5-10 minutes over medium heat.
10. Drain mixture.
11. Add bread crumbs and cheesel mix thoroughly.
12. Fill each eggplant half with mixture.
13. OPTIONAL: Top with additional grated cheese.
14. Bake at 350u0b0 for 25 minutes.

red pepper, green pepper, fresh white mushroom, onion, shallot, eggplant, zucchini, breadcrumbs, locatelli cheese, olive oil

Taken from www.food.com/recipe/stuffed-eggplant-aubergine-35880 (may not work)