Ingredients:
2 small eggplants
1 teaspoon salt
3 tablespoons oil
1 medium onions, diced
1 green peppers, diced
1 small zucchini, cubed
2 garlic cloves, diced
1 (6 ounce) cans tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
2 cups cooked kidney beans
8 ounces muenster cheese, grated
Directions:
Preheat oven to 350 F.
Wash the eggplant well–do not peel.
Cut each eggplant in half lengthwise.
Scoop out centers, leaving a 1-inch shell.
Dice eggplant pulp and reserve.
Fill a large skillet with 1/2 inch of water and 1 teaspoon salt.
Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
Lower the flame, cover and let simmer for 10 minutes.
Drain the shells and put them on a baking sheet, skin side down.
Heat oil in a large skillet and saute the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
Add tomato paste, sugar, seasonings, and the cooked kidney beans.
Simmer uncovered 10 minutes longer.
Fill shells with vegetable mixture and top with grated cheese.
Bake for 10 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.