Eggplant Stuffed with Red Peppers

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Eggplant Stuffed with Red Peppers

 

1 tablespoon olive oil

1 small onion, peeled and chopped

1 large red pepper, chopped

1/2 tomato puree

1 tablespoon Balsamic vinegar

1 tablespoon tomato paste

salt and pepper to taste

 

1 eggplant

1/2 package (about 5 ounces) silken tofu

1/2 cup gluten free breadcrumbs

 

Preheat oven to 350 degrees. In a saucepan, heat the oil and saute the onioin

and red pepper, adding a little water if necessary. Add the puree, vinegar,

tomato paste, and salt and pepper. Cook over moderate heat until very thick,

about 15 minutes.

 

Microwave or boil the eggplant until soft but not mushy. Cut in half lengthwise,

and scrape out the insides, but leave enough to form a shell. Chop the insides

and add them to the red pepper mixture.

 

Blend the tofu until smooth, adding a little water if needed. Coat the eggplant

shells with the tofu, then spoon in the red pepper mixture. Top with the

gluten-free breadcrumbs. Put the two eggplant halves in a glass pie dish and

bake about 45 minutes. Serve with a green salad and rice, or potatoes, if

desired.