Reader Recipe of the Month - Eggplant-Stuffed Peppers - Brief Article - Recipe

Vegetarian Times, Dec, 1999

Lisa Gianotti of Bound Brook, N.J., will receive a tote bag for this recipe. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, at the address in the box above.

Eggplant-Stuffed Peppers

4 SERVINGS LACTO

1 Tbs. olive oil
1 small onion, finely chopped
1 large clove garlic, minced
1 small eggplant (3/4 lb.), cubed
1/2 cup whole-wheat bread crumbs
1/2 cup cooked grains (such as
  kamut, brown rice or barley)
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 red bell peppers, halved lengthwise
  and seeded
5 Tbs. tomato sauce

PREHEAT OVEN TO 375 [degrees] F. In large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, 4 minutes. Add eggplant, cover and cook until tender, about 8 minutes. Stir in bread crumbs, grains, Parmesan, herbs and salt and pepper to taste.

Place pepper halves in small baking dish with 1/2 inch water. Fill halves with eggplant mixture; top with tomato sauce. Cover and bake 35 minutes.

PER SERVING: 212 CAL.; 9G PROT.; 7G TOTAL FAT (2G SAT, FAT); 31G CARB.; 6MG CHOL.; 408MG SOD.; 6G FIBER3