Recipe - Stuffed Eggplant Mimis Elegant

3 md Eggplants
2 Cloves garlic; crushed
1 Bay leaf
1 cup Chopped onion
2 md Green peppers
2 md Tomatoes; or 3 small
1 teaspoon Basil
One fourth teaspoon Tarragon
One fourth teaspoon Oregano
2 cup Ricotta cheese
One half cup Grated parmesan cheese
1 cup Fine dry breadcrumbs
Salt; to taste
Pepper; to taste
3 tablespoon Olive oil; for saut‚

Slice eggplants in half lengthwise, and bake them facedown on an oiled
tray at 350_ for 2025 minutes. Scoop out the insides and mince them.

Saut‚ eggplant insides with the onions, garlic, bay leaf and peppers until
onions are clear. Combine with everything except half the parmesan and the
bread crumbs. Let stand 20 minutes, then drain off all excess liquid.

Stuff the shells, Top with combined bread crumbs and remaining parmesan.
350_ oven for 3540 minutes, uncovered.

Recipe by: Mollie Katzen, "Moosewood Cookbook"

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