Stuffed Eggplant (aubergine)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 large turnip, chopped
• 1 lb fresh mushroom, sliced
• 1 large onion, chopped
• 1 shallot, minced
• 1 large eggplant
• 2 large zucchini, chopped
• 1/3 cup breadcrumbs
• 1/3 cup grated locatelli cheese
• 1 tablespoon olive oil

Recipe

• 1 cut eggplant in half length-wise.
• 2 carefully scoop out flesh leaving ½-inch on bottom and sides.
• 3 chop up flesh and place into a colander in sink; toss with ¼ c salt.
• 4 top with a heavy bowl or pot and let stand for 30 minutes.
• 5 after ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
• 6 heat large skillet or pot; add oil.
• 7 over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
• 8 add peppers, eggplant, zucchini, and mushrooms.
• 9 cook 5-10 minutes over medium heat.
• 10 drain mixture.
• 11 add bread crumbs and cheesel mix thoroughly.
• 12 fill each eggplant half with mixture.
• 13 optional: top with additional grated cheese.
• 14 bake at 350° for 25 minutes.