Recipe - Baked Eggplant With Olive Stuffing

2 small Eggplants; cut in half
2 tablespoon Olive oil
1 small Onion; minced
3 Cloves garlic; chopped
2 md Tomatoes; seeded and
minced
1 teaspoon Chopped fresh marjoram
One half cup Pitted chopped kalamata
olives
One half cup Bread crumbs
1/3 cup Grated Parmesan cheese
Salt and black pepper to
taste

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 27 Jun 1996 23:10:25 EDT
Preheat oven to 350 F. Place eggplant on a baking sheet and drizzle with 1
tablespoon of the olive oil. Bake for 20 to 30 minutes, or until tender.
While the eggplant is baking, heat the remaining 1 tablespoon olive oil in
a medium saute pan until very hot. Add onion and garlic and saute until you
can smell the aroma, 1 to 2 minutes. Add tomatoes, toss with onion, and
saute lightly. Add marjoram and saute for about 2 minutes. Remove from heat
and let cool. Place cooled tomato mixture in a bowl and add olives, bread
crumbs, and Parmesan cheese; mix well. When eggplant is tender, remove from
oven and let cool slightly. (Leave oven at 350 F for baking the stuffed
eggplant.) Scoop the middle of the eggplant out, leaving 1 inch of flesh
all the way around. Do not break the skin. Let the eggplant flesh cool,
then chop roughly and add to the stuffing. Season with salt and pepper.
Place the stuffing back into the 4 eggplant halves. Bake for 15 to 20
minutes, or until stuffing is golden brown. Serve hot.

Recipe is from _Cooking with Caprial American Bistro Fare_ by Caprial
Pence.

EATL Digest 27 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.