Vegetables Stuffed with Fresh Herbs and Eggplant

[Guest guest]

Vegetables Stuffed with Fresh Herbs and Eggplant

 

 

Serves 4

 

2 medium eggplants (about 1 pound each)

3 large red, yellow, or green bell peppers

3 large, ripe tomatoes

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)

3 tablespoons olive oil

1 large clove garlic, finely chopped

Juice of a large lemon (about 1/4 cup)

Salt and freshly ground pepper to taste

4 ounces feta cheese (preferably Greek), crumbled

 

Preheat the oven to 350°F. Pierce the eggplants with a fork and place

them in a shallow baking pan. Cut the peppers in half lengthwise,

remove the stalk and seeds, brush the inside with 1 tablespoon olive

oil and place in the baking pan with the eggplants.. Bake for 40

minutes, or until the eggplants are soft. Let the eggplants cool to

room temperature, then peel off the skin. Cut the eggplants in half,

remove the seeds, and dice into 1-inch chunks.

 

Cut a lid from the tops of the tomatoes and save the lids. Scoop out

the pulp from the tomatoes and place in a medium-sized bowl. Add the

eggplant chunks and remaining ingredients, except the feta, to the

bowl and toss gently.

 

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Stuff the

tomatoes and peppers with the eggplant mixture and replace the tops.

Place the stuffed vegetables in the baking pan. Top each with

crumbled feta cheese. Add 1 cup of water to the pan. Bake for 30

minutes. This dish can be enjoyed hot or cold.