Vegetable-Stuffed Eggplant

• 1 small eggplant
• 1 medium ear sweet corn, husk removed
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 garlic clove, minced
• 4-1/2 teaspoons canola oil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon minced fresh oregano
• 1/4 teaspoon pepper
• 1/2 cup water
• 1/3 cup shredded cheddar cheese

1. Preheat oven to 350u0b0. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
2. In a
3. , saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
4. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

eggplant, sweet corn, onion, tomato, garlic, canola oil, parsley, salt, fresh oregano, pepper, water, cheddar cheese

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-eggplant/ (may not work)