Bake Mine Vegetarian

Name: Bake Mine Vegetarian
Ingredients: 8 baking potatoes; 14 cup olive oil; 3 cups chopped peeled onions; 4 cloves garlic, crushed; 2 (14 1/2 ounce) canschopped peeled tomatoes, drained; 1 eggplant, diced; 1 lb green beans, trimmed and sliced; 1 tablespoon crushed dried parsley; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1 teaspoon salt; 12 teaspoon ground black pepper; 12 cup grated parmesan cheese; 8 ounces mozzarella cheese, grated

14 ingredients

10 steps

Ingredients

8 baking potatoes
14 cup olive oil
3 cups chopped peeled onions
4 cloves garlic, crushed
2 (14 1/2 ounce) canschopped peeled tomatoes, drained
1 eggplant, diced
1 lb green beans, trimmed and sliced
1 tablespoon crushed dried parsley
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
12 teaspoon ground black pepper
12 cup grated parmesan cheese
8 ounces mozzarella cheese, grated

Directions

1

Preheat oven to 425F.
2

Scrub potatoes, dry, and prick with a fork.
3

Bake for 55-60 minutes or until soft.
4

Meanwhile, in a large heavy saucepan, heat oil over medium heat; add onion and garlic and saute for 5 minutes until golden.
5

Add tomatoes, eggplant, green beans, parsley, basil, thyme, salt and pepper.
6

Bring to a boil then reduce heat and simmer for 20 minutes until tomatoes and eggplant begin to break down.
7

Add Parmesan and stir to melt.
8

Cut an'x' into potatoes and squeeze gently to open.
9

Place on serving platter or individual plates and spoon tomato mixture over potatoes.
10

Sprinkle with mozzarella and serve.