From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cut the eggplant lengthwise into halves. Scoop out the pulp carefully, leaving the shells intact. Chop the pulp into 1/2-inch pieces. Saute the garlic in the olive oil in a 12-inch skillet for 2 minutes. Add the eggplant pulp, onion and celery; reduce heat to medium. Saute for 10 minutes or until the vegetables are tender, stirring frequently.
Stir in the undrained tomatoes. Cook until thickened and most of the liquid has evaporated, stirring frequently. Add the sugar, basil, salt and pepper and mix well. Spoon into the shells; sprinkle with the cheese. Arrange the stuffed shells in a shallow baking dish; pour hot water to a depth of 1/2 inch around the shells. Bake at 375 degrees for 20 to 30 minutes or until light brown.
SERVINGS: 2
- 1 large eggplant
- 1 clove of garlic, thinly sliced
- 1/4 cup olive oil
- 1 large white onion, finely chopped
- 1 rib celery, peeled, finely chopped
- 1 (15-ounce) can stewed tomatoes
- 1 Tablespoon sugar
- 1 teaspoon finely chopped fresh basil
- Salt and pepper to taste
- 1/2 cup shredded sharp Cheddar cheese
TO PREPARE:
Cut the eggplant lengthwise into halves. Scoop out the pulp carefully, leaving the shells intact. Chop the pulp into 1/2-inch pieces. Saute the garlic in the olive oil in a 12-inch skillet for 2 minutes. Add the eggplant pulp, onion and celery; reduce heat to medium. Saute for 10 minutes or until the vegetables are tender, stirring frequently.
Stir in the undrained tomatoes. Cook until thickened and most of the liquid has evaporated, stirring frequently. Add the sugar, basil, salt and pepper and mix well. Spoon into the shells; sprinkle with the cheese. Arrange the stuffed shells in a shallow baking dish; pour hot water to a depth of 1/2 inch around the shells. Bake at 375 degrees for 20 to 30 minutes or until light brown.
SERVINGS: 2
