Eat Like a Rabbit

At work one day, I was mentioning to a fellow coworker who loves to cook that I had purchased a beautiful eggplant at the Maitland Farmer's Market the previous day and hadn't a clue what to do with it now that I had acquired it. A patient in my room overheard me and gave me a recipe that has been a success with my family and that has been passed around the office. I've already sent my thank-you letter, but again, I say THANK YOU!

Recipe for Stuffing Eggplant

• Preheat oven to 400 degrees.
• Carve out insides of eggplant leaving shell in tact.
• Dice insides of eggplant and put into mixing bowl.
• Add a can (drained) of diced tomatoes, 2 cloves garlic, 1 cup diced onion, and olive oil to coat mixture.
• Mix thoroughly adding salt and pepper to taste.(Remember, you can always add more of this at the table.)
• Pour mixture back into eggplant shells.
• Top with sliced Mozzarella or Jarlsberg Cheese.
• Place shells in center of baking pan and place in oven. Cook until cheese is browned.
• Top with fresh sliced Basil just before removing from oven.
• Serve with fresh French bread, olive oil, and Balsamic Vinaigrette.

The original recipe called for diced chicken. I have not tried adding soy-chicken to the dish. I'm quite happy as it is. This can be a light supper all its own, but we have also served it with a pasta dish for a fancier meal.