Eggplant Stuffed Peppers

• 1 large eggplant peeled and cut into bite-size pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic minced
• 1 cup bread crumbs italian
• 1 x basil
• 1/2 cup cheese grated
• 1/2 pound mozzarella cheese sliced
• 1 x black pepper to taste
• 1 x parsley leaves
• 1 x marinara sauce
• 4 each sweet red bell peppers cut in half lengthwise, seeded and parboiled

1. Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it.
2. Stir in the bread crumbs until are moistened.
3. Sprinkle with basil and add the grated cheese, pepper and parsley.
4. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center.
5. Cover with more of the eggplant mixture.
6. Place in baking pan with 1/2 cup water and bake at 350F (180C) for 1 hour.
7. Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

vegetable oil, garlic, bread crumbs italian, basil, mozzarella cheese, black pepper, parsley, marinara sauce, sweet red bell peppers

Taken from recipeland.com/recipe/v/eggplant-stuffed-peppers-678 (may not work)