Vegetable Stuffed Eggplant

Directions

1. 1
   Preheat oven to 375°F.
2. 2
   Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
3. 3
   If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
4. 4
   Remove the eggplants from the brine and rinse off the salt then pat them dry.
5. 5
   Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
6. 6
   Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, olives and seasonings and heat through. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
7. 7
   You can add other vegetables like mushrooms, hot peppers, shredded carrots if you've got them.
8. 8
   Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.