Kidney Beans Stuffed Eggplant
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Olive oil/Salad oil||3 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Green pepper||1 Medium, cut into thin strips|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Large, cut into bite sized pieces|
|Zucchini||1 Small, thinly sliced|
|Salt||1 1⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Canned red kidney beans||19 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||4 Ounce (1 Package)|
1. Cut each eggplant lengthwise in half. Cut out center of each eggplant half, leaving a 1/2 inch shell. Cut eggplant centers into bite-sized pieces; set aside.
2. In 12-inch skillet, in 1/2 inch water, arrange eggplant shells, cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 5 minutes or just until eggplant shells are fork-tender (do not cook any longer, or shells will collapse when filled). Drain egg plant shells well; place in jelly-roll pan and set aside.
3. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion, green pepper, and garlic, stirring occasionally, until vegetables are tender-crisp. Add cut-up eggplant, tomato, zucchini, salt, sugar, basil, and ground pepper. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally, until vegetables are tender. Stir in kidney beans; heat through.
4. Preheat oven to 400°F. Spoon vegetable mixture into eggplant shells; evenly sprinkle shredded cheese over top. Bake stuffed eggplant 10 minutes or until cheese melts and mixture is hot.