Stuffed Eggplant

Ingredients

• 8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped
• 5 cloves garlic
• Salt to taste
• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 garlic cloves, finely chopped
• 1 medium zucchini chopped
• 2 red bell peppers, seeded, chopped
• 1/4 cup white wine
• 8 plum tomatoes, seeded, chopped
• 1/2 cup tomato juice
• 1/2 cup white rice
• 1/2 cup bulgur
• 4 anchovy fillets, drained, chopped
• 1/2 cup pitted, cracked green olives
• 1 tablespoon drained capers
• 1/4 cup toasted pine nuts
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh mint chopped
• Salt and freshly ground black pepper to taste
• 1/2 cup plain breadcrumbs
• 1/2 cup Parmesan
• Olive oil