|Green pepper||1 Medium, finely chopped|
|Onions||2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Cooking oil||2 Tablespoon|
|Tomato||1 Large, peeled and finely chopped|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Canned tomato sauce||8 Ounce (1 Can)|
Cut eggplants lengthwise into quarters.
If desired, sprinkle cut surfaces with salt; let stand 1/2 hour.
Rinse and pat dry with paper toweling.
Place eggplant, cut side up, in shallow baking pan.
Bake, covered, in a 450° oven for 25 minutes.
Meanwhile, cook green pepper, onion, and garlic in 1 tablespoon of the olive oil till tender but not brown.
Remove from heat.
Add chopped tomato, parsley, basil, salt, and pepper.
Cut a lengthwise slit down center of each eggplant quarter, cutting to but not through the other side.
Spoon green pepper mixture into slits.
Return to baking pan.
Pour tomato sauce over wedges.
Bake in a 450° oven for 30 minutes.