Vegetable-Stuffed Eggplant

How to prepare vegetable-stuffed eggplant

1. Choose smaller eggplants that are heavy for their size, not soft when pressed, with shiny skin and no spots or damaged areas. Wash and cut in half lengthwise. Trim a bit off the base so they have stability.
2. Score the flesh in a diamond pattern with the tip of a knife (see photo 1), then brush well with oil. Place in a baking tray with the flesh facing up and bake at 250°C for 20 minutes.
3. Meanwhile, sauté the onion and bell pepper (sliced thinly) in 3 tablespoons of oil. Sauté until the onion starts to lightly brown.
4. Add the tomatoes blended in a mixer and season with salt, pepper to taste, and oregano. Cook the mixture over medium heat for 10-15 minutes (until the sauce thickens a bit).
5. Remove the eggplants from the oven and scoop out the flesh from the middle only. Leave the flesh around the edges untouched so it can support the filling. Sprinkle a little salt in the hollowed-out eggplants.
7. Roughly chop the eggplant flesh and add it to the vegetable sauce. Cook for a few more minutes (2-3). Taste the vegetable sauce for salt.
8. Fill the eggplants with the vegetable sauce. Sprinkle chopped parsley on top. Add grated cheese on top.
9. Bake the eggplants at 200°C for another 10-15 minutes (until the cheese is melted).
10. When serving, place some vegetable sauce on the plate (if you have any left) and set a stuffed eggplant on top. They're delicious served immediately or reheated.

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