Yield: 6 Servings
|\N \N||Garlic powder to taste|
|¼ teaspoon||Freshly ground|
|\N \N||Black pepper|
|1 \N||Yellow squash|
|1 \N||Green pepper|
|1 \N||Clove garlic; minced|
|2 teaspoons||Olive oil|
|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.
WATERSIDE, NORFOLK. WINE: CHA-
TEAU ST. JEAN CHADONNAY, 1980
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .