| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg01 |
6 |
servings |
INGREDIENTS
| 3 |
md |
Eggplants |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Bay leaf |
| 1 |
c |
Chopped onion |
| 2 |
md |
Green peppers |
| 2 |
md |
Tomatoes; or 3 small |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Tarragon |
| 1/4 |
ts |
Oregano |
| 2 |
c |
Ricotta cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 1 |
c |
Fine dry breadcrumbs |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 3 |
tb |
Olive oil; for saut. |
INSTRUCTIONS
Slice eggplants in half lengthwise, and bake them face-down on an oiled
tray at 350_ for 20-25 minutes. Scoop out the insides and mince them.
Saut. eggplant insides with the onions, garlic, bay leaf and peppers until
onions are clear. Combine with everything except half the parmesan and the
bread crumbs. Let stand 20 minutes, then drain off all excess liquid.
Stuff the shells, Top with combined bread crumbs and remaining parmesan.
350_ oven for 35-40 minutes, uncovered.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
Converted by MM_Buster v2.0l.
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