Eggplant stuffed with Vegetables.
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INGREDIENTS
4 medium eggplants
3 small onions, chopped.
8 garlic cloves, minced.
2 green bell peppers, cut small.
2 red bell peppers, cut small.
12 oz. mushrooms chopped.
4 small tomatoes, chopped.
11/2 cup fresh parsley, chopped.
1/4 cup fresh basil, chopped.
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil- for eggplant brush
3 vegetable oil
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Brush the eggplants with olive oil.
Bake at 400F for 50-60 minutes.
Make slits in every eggplant.
Add vegetable oil to a pan, add onions and garlic, cook 3-4 minutes, mix well, then add vegetables.
Cook on medium heat, mix constantly.
Transfer cooked vegetable to put on eggplants.
Cover baking pan with stuffed eggplants and bake at 350F(180C) for 30 minutes.
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