Ingredients:
8 baking potatoes
1/4 cup olive oil
3 cups chopped peeled onions
4 cloves garlic, crushed
2 (14 1/2 ounce) cans chopped peeled tomatoes, drained
1 eggplants, diced
1 lb green beans, trimmed and sliced
1 tablespoon crushed dried parsley
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese
8 ounces mozzarella cheese, grated
Directions:
Preheat oven to 425 F.
Scrub potatoes, dry, and prick with a fork.
Bake for 55-60 minutes or until soft.
Meanwhile, in a large heavy saucepan, heat oil over medium heat; add onion and garlic and saute for 5 minutes until golden.
Add tomatoes, eggplant, green beans, parsley, basil, thyme, salt and pepper.
Bring to a boil then reduce heat and simmer for 20 minutes until tomatoes and eggplant begin to break down.
Add Parmesan and stir to melt.
Cut an’x’ into potatoes and squeeze gently to open.
Place on serving platter or individual plates and spoon tomato mixture over potatoes.
Sprinkle with mozzarella and serve.
Servings: 8
Time preparation: 0 min.
Time total: 80 min.