Stuffed Eggplant

Stuffed Eggplant – serves six

  • three small (fist sized) eggplants
  • one can drained diced tomatoes
  • one chopped up onion
  • one green and one red diced up pepper
  • one tablespoon of granular Splenda
  • one teaspoon ground pepper
  • one-half teaspoon of salt
  • one-half stick of butter or 1/ 2 cup olive oil

Slice eggplants in half and using any utensil that will do the job, hollow out each half.  A Melon Baller – works great.  Microwave the six eggplant shells on an oiled or buttered microwave/oven baking dish for five minutes.

Chop the removed eggplant. Saute the chopped onion on a stove top over low heat in the butter or olive oil for five minutes, then add all other ingredients except the eggplant shells. Saute over low heat for about 30 minutes or until it is softened but not yet mushy, stirring occasionally.

Stuff the mixture into the cooled shells and mound it up in the shells with your hand.  Bake for 30 minutes in a 350* oven.

Serve as an appetizer or a side dish. It is even better with a slice of Swiss cheese laid over the top of each serving for a few minutes just before dining – or crumple blue cheese on top.

Variations – Add lots more chopped sautéed onion. Add cooked ground sausage or beef.

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