| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Mexican | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | sm | Eggplants |
| Garlic powder to taste | ||
| 1/4 | ts | Freshly ground |
| Black pepper | ||
| 1 | Zucchini | |
| 1 | Yellow squash | |
| 4 | md | Tomatoes |
| 2 | Onions | |
| 1 | Green pepper | |
| 1 | Clove garlic; minced | |
| 2 | ts | Olive oil |
| 1/4 | ts | Oregano |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Chopped parsley |
| 2 | tb | Lemon juice |
| 1 | c | White wine |
INSTRUCTIONS
1. Slice the eggplants lenghthwise, scoop out some of the insides, and flatten bottoms so boats (eggplants) lie flat. Season with a little garlic and 1/8 teaspoon black pepper. Steam in a steamer for 1 minute and set aside to cool. 2. To prepare the stuffing, dice the zucchini and yellow squash. Peel, seed, and dice the tomatoes. Cut the onions and green peppers into 1/4-inch slices. 3. Saute the minced garlic in the olive oil; add the onions, green peppers, zucchini, and yellow squash. Cook over medium heat until tender. Add the tomato, oregano, 1/8 tsp. pepper, salt, sugar, parsley, and lemon juice; add the white wine and simmer for 10 minutes. Fill the eggplant boats and bake for 10 minutes at 325 F; remove and serve immediately. For a delicious varation, sprinkle each filled eggplant boat with shredded Mozzarella cheese before baking. THE ESPLANADE WATERSIDE, NORFOLK. WINE: CHA- TEAU ST. JEAN CHADONNAY, 1980 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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