Vegetable Stuffed Eggplant

Keeping with the healthy eating trend that most people are following during the beginning of a new year, I decided to share one of my favorite veggie meals. It's a staple in my kitchen and will make even the biggest meat lovers ask for seconds. While there may be a bit of chopping in the beginning, it's all worth it when it's pulled from the oven and smelling amazing.

I can't find the exact source of the recipe I always use, but it's almost identical to one found here.

Vegetable Stuffed Eggplant

Serves 4

Ingredients

2 small eggplants

1 onion, finely chopped

1 small zucchini, chopped

1 garlic clove, minced

pinch of black pepper

1 tbsp olive oil

4 oz. tomato sauce

1 can petite diced tomatoes

1/2 C. green olives (I leave these out and it's still great)

1 1/2 tsp. thyme

1 tsp. dried basil

2 oz. monterey jack, shredded

4 tbsp. parmesan, grated

Directions:

Heat oven to 375 degrees. Trim stems from the eggplants and cut in half lengthwise. Cut pulp from the center and leave half in the shell. Cut pulp into dice. Using a large saute pan heat the olive oil. Add onion, garlic, zucchini, pepper and cubed eggplant. Cook 5-7 minutes. Add tomato sauce, tomatoes, olives and seasonings. Lightly spray each eggplant with cooking spray. Spoon the mixture into each shell and sprinkle with cheese. Bake 20-25 minutes.