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                                                                  Eggplant makes a satisfying vegetarian dinner when stuffed with tomato and peppers and served with rice. Feta cheese adds tang and body to the stuffing.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb medium eggplants, each
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1 1/4 cup diced red bell pepper
                                                                  • Yes No 1 cup diced plum tomato
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
                                                                  • Reduce oven temperature to 350°.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned.
                                                                  Yields: 4servings (serving size: 1 stuffed eggplant half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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