Stuffed Italian Eggplant

Ingredients

Serves 2

Large egg plant - 1

Italian stewed tomatoes - 1 can

Red bell pepper - 1/4 cup sliced

Green bell pepper - 1/4 cup sliced

Garlic - 1 pod minced

Olive oil - 1 tsp

Grated mozzarella cheese - 2 handful

Parmesan cheese - 1/4 cup

Salt and pepper to taste

Preheat the oven for 375 degree. Halve the eggplant lengthwise and make small slashes in the flesh ( do not make deep slashes). Sprinkle little salt and place them on a baking sheet and bake the eggplants for 20 to 25 minutes. After that, remove the flesh from the baked eggplants and set aside.

For filling

Heat olive oil in a pan and stir garlic for few seconds and add the stewed tomatoes and stir until cooked and all the moisture is absorbed. Then add the eggplant flesh, red bell pepper and green bell pepper stir for 2 to 3 minutes. Add salt and pepper to taste. Turn off the heat.

Divide the filling into halves. Stuff it in the eggplants and top it with mozzarella cheese and sprinkle with parmesan cheese. Bake it in 350 degree for 30 minutes. Serve it with your favorite pasta.