Recipe - Veggie Sailboats

4 Long fat zucchini
1 tablespoon Olive oil
1 Garlic clove; (optional),
pressed
1 Onion; chopped
1 Red pepper; chopped
1 small Eggplant; chopped
2 Tomatoes; seeded and chopped
1 teaspoon Oregano
Salt and pepper; (to taste)
One fourth cup Bread crumbs
One fourth cup Grated cheese
White paper
Wooden skewers

Cut all the zucchini in half lengthwise and scrape out the seeds with a
spoon (they should now look like dugout canoes). Put the olive oil in a
saute pan. Add garlic and turn the heat to low. Cook for 1minute and add
the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix.
Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes.
Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread
crumbs and cheese over each and drizzle some extra some extra olive oil
over them. Preheat the oven to 375 degrees. Place the boats in a baking
dish and bake for 15 minutes or until lightly browned on top. If the boats
have been refrigerated, allow them to come to room temperature before
baking.

To serve:

Make a sail by cutting out a large triangle from a piece of white paper.
Fold it in half and tape it around a wooden skewer. Stick it in the boat
where a sail should be.Yield: 4