Stuffed Eggplant

• 1 medium white eggplant
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon garlic
• 1 green chili peppers or 1/2 a green bell pepper, chopped
• 1 ripe tomatoes, chopped
• 2 tablespoons fresh basil or 2 tablespoons other fresh herbs, chopped
• 1/2 cup whole wheat bread crumbs
• 3/4 cup shredded cheddar cheese, divided

1. Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
2. Chop up the eggplant you scooped out into small pieces.
3. Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
4. Saute until the onion is clear and soft and the eggplant is cooked through.
5. Add the tomato and basil or fresh herbs saute a few minutes longer.
6. Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
7. Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
8. Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
9. Enjoy!

white eggplant, olive oil, onion, garlic, green chili peppers, tomatoes, fresh basil, whole wheat bread crumbs, cheddar cheese

Taken from www.food.com/recipe/stuffed-eggplant-321592 (may not work)