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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Delicious! Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
1 garlic clove, minced |
1 small eggplant, cubed |
1/2 cup cooked rice |
1/3 cup fresh parsley |
1/4 cup fresh basil |
2 red bell peppers, halved and seeded |
5 tablespoons tomato sauce |
Directions:
1. Preheat oven to 375.
2. Heat oil over medium heat in large skillet.
3. Add onion and garlic and cook, stirring, for 4 minutes.
4. Add egplant, cover and cook until tender, about 8 minutes.
5. Stir in grains, herbs, salt and pepper to taste.
6. Place pepper halves in small baking dish with 1/2 inch water.
7. Fill halves with eggplant mixture.
8. Top with tomato sauce.
9. Cover and bake, 35 minutes.
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