|Minced garlic||1⁄4 Teaspoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Coarsely shredded carrots||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chili powder||3⁄4 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Sliced stuffed olives||1⁄3 Cup (5.33 tbs)|
|Toasted croutons||1 Cup (16 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
Cut lengthwise slice from one side of eggplant.
Par- boil for 25 minutes in salted water in saucepan.
Drain and cool.
Scoop out pulp to within 1 /4 inch of the skin with grapefruit knife; cut pulp into cubes.
Melt butter in medium skillet.
Add garlic, celery, carrots and onion; saute until onions are transparent.
Blend in seasonings, olives, croutons and tomatoes.
Spoon stuffing into eggplant shell.
Place in greased baking dish.
Bake in preheated 400-degree oven for 20 minutes.