Baked Ratatouille Boats

• 2 cups cubed eggplant
• 1 medium zucchini, chopped
• 3/4 teaspoon salt, divided
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 teaspoons olive oil
• 2 large tomatoes, chopped
• 1/4 teaspoon pepper
• 4 medium green peppers
• 4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
• 2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
• 1 can (8 ounces) tomato sauce
• 3 tablespoons panko (Japanese) bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1/8 teaspoon cayenne pepper

1. Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.
2. In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.
3. Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.
4. Cover and bake at 350u0b0 for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.

eggplant, zucchini, salt, onion, garlic, olive oil, tomatoes, pepper, green peppers, cheese, fresh marjoram, tomato sauce, bread crumbs, parmesan cheese, olive oil, cayenne pepper

Taken from www.tasteofhome.com/recipes/baked-ratatouille-boats/ (may not work)