Creole Stuffed Eggplant
green bell peppers
1 pound each
whole grain, dry
juicy, ripe, chopped (heaping cup)
Preheat oven to 375℉ (190℃).
Heat the oil in large skillet.
Add the onion, celery, and garlic and sauté over low heat until the onion is translucent.
Add the green pepper and continue to sauté until the onion is golden.
In the meantime, stem the eggplants and cut them in half lengthwise.
With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
Leave a sturdy shell of about ¼ inch all around.
Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
Add a bit of water, just enough to keep the mixture moist.
Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
Stir in the bread crumbs.
Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
Stuff them, then bake for 30 to 40 minutes, or until the shells are tender but not collapsed.