Stuffed eggplants #2

Yield: 6 Servings

Measure Ingredient
3 smalls Eggplants
Garlic powder to taste
¼ teaspoon Freshly ground
Black pepper
1 Zucchini
1 Yellow squash
4 mediums Tomatoes
2 Onions
1 Green pepper
1 Clove garlic; minced
2 teaspoons Olive oil
¼ teaspoon Oregano
1½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Chopped parsley
2 tablespoons Lemon juice
1 cup White wine

1. Slice the eggplants lenghthwise, scoop out some of the insides, and flatten bottoms so boats (eggplants) lie flat. Season with a little garlic and ⅛ teaspoon black pepper. Steam in a steamer for 1 minute and set aside to cool.

2. To prepare the stuffing, dice the zucchini and yellow squash. Peel, seed, and dice the tomatoes. Cut the onions and green peppers into ¼-inch slices.

3. Saute the minced garlic in the olive oil; add the onions, green peppers, zucchini, and yellow squash. Cook over medium heat until tender. Add the tomato, oregano, ⅛ tsp. pepper, salt, sugar, parsley, and lemon juice; add the white wine and simmer for 10 minutes. Fill the eggplant boats and bake for 10 minutes at 325 F; remove and serve immediately. For a delicious varation, sprinkle each filled eggplant boat with shredded Mozzarella cheese before baking.

THE ESPLANADE

WATERSIDE, NORFOLK. WINE: CHA-

TEAU ST. JEAN CHADONNAY, 1980

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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