Ratatouille-Bran Stuffed Eggplant Recipe
Would you like to try a delicious Ratatouille-bran Stuffed Eggplant recipe? Try this Ratatouille-bran Stuffed Eggplant once and only once! Your loyalty to it forever is guaranteed!
Ingredients
3 small eggplant (about 2 pounds)
3 cups thinly sliced zucchini
Vegetable cooking spray
2/3 cup chopped green pepper
1/3 cup chopped onion
1 teaspoon minced garlic
1 (8 1/4-ounce) can tomatoes, drained and chopped
1 (8-ounce) can tomato sauce with onion bits
1/2 cup shreds of wheat bran cereal
1/3 cup dry white wine
1 tablespoon chopped fresh parsley
3/4 teaspoon dried whole basil
1/4 teaspoon dried whole thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup plus
2 tablespoons (1 1/2 ounces) shredded mozzarella cheese
Directions
Wash eggplant, and cut in half lengthwise.
Remove pulp, leaving a 1/4-inch shell; set shells aside.
Chop pulp, and measure out 4 cups.
Saute eggplant pulp and zucchini in a large skillet coated with cooking spray over medium heat 5 minutes, stirring occasionally.
Add green pepper, onion, and garlic; cook 5 minutes, stirring occasionally.
Add remaining ingredients except cheese.
Cover, reduce heat, and simmer 5 minutes.
Place eggplant shells in a 13- x 9- x 2-inch baking dish.
Spoon hot mixture into shells.
Add water to 1/2-inch depth in dish.
Bake, uncovered, at 350° for 15 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.
Remove pulp, leaving a 1/4-inch shell; set shells aside.
Chop pulp, and measure out 4 cups.
Saute eggplant pulp and zucchini in a large skillet coated with cooking spray over medium heat 5 minutes, stirring occasionally.
Add green pepper, onion, and garlic; cook 5 minutes, stirring occasionally.
Add remaining ingredients except cheese.
Cover, reduce heat, and simmer 5 minutes.
Place eggplant shells in a 13- x 9- x 2-inch baking dish.
Spoon hot mixture into shells.
Add water to 1/2-inch depth in dish.
Bake, uncovered, at 350° for 15 minutes.
Sprinkle with cheese, and bake an additional 5 minutes.
