Tuscan Stuffed Eggplant

by Marie Rizzio
(Interlochen, Mi.)

My Italian friend gave me this recipe many years ago and has become one of our family's favorite ways to enjoy eggplant since it has artichokes and a variety of vegetables as the main ingredients. A nice vegetarian meal.

INGREGIENTS

2 medium or 1 very large eggplant

2 small green bell peppers, chopped

2 Roma tomatoes, chopped

3 cups fresh mushrooms, thickly cut

3 green onions, sliced

1/2 cup butter

1 1/2 teaspoons dried sweet basil

1 1/2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 cup grated Parmesan or Romano cheese, divided.

PREPARATION

Cut eggplant in half, lengthwise. Scoop out centers, leaving a 1/2-inch border.

Dice eggplant flesh; set aside.

In a large nonstick skillet, saute mushrooms in butter until golden brown.

Add diced eggplant, onions, pepper, artichokes, tomatoes, 3/4 cup cheese and seasonings. Simmer 10 minutes.

Fill shells and bake covered in a preheated 350 degree for about 45 minutes or until cooked.

During the last few minutes of cooking,remove cover and garnish with remaining 1/4 cup grated cheese.