Creole Stuffed Eggplant

• 2 tablespoons safflower oil
• 1 large onions finely chopped
• 1 large celery stalks chopped fine
• 2 cloves garlic minced
• 1 Sm green bell peppers diced
• 2 medium eggplant 1 pound each
• 1 tablespoon basil chopped fresh
• 1/4 cup parsley leaves chopped fresh
• 1/2 teaspoon thyme dried
• 1 dash cayenne pepper
• 1/2 cup bread crumbs whole grain, dry
• 1 cup tomatoes juicy, ripe, chopped (heaping cup)

1. Preheat oven to 375F (190C).
2. Heat the oil in large skillet.
3. Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
4. Add the green pepper and continue to saute until the onion is golden.
5. In the meantime, stem the eggplants and cut them in half lengthwise.
6. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
7. Leave a sturdy shell of about 1/4 inch all around.
8. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
9. Add a bit of water, just enough to keep the mixture moist.
10. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
11. Stir in the bread crumbs.
12. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
13. Stuff them, then bake for 30 to 40 minutes, or until the shells are tender but not collapsed.

safflower oil, onions, celery stalks, garlic, green bell peppers, basil, parsley, thyme, cayenne pepper, bread crumbs whole grain, tomatoes

Taken from recipeland.com/recipe/v/creole-stuffed-eggplant-45170 (may not work)