STUFFED EGGPLANT

2 eggplants (about 2 lbs.)
1 T. olive or vegetable oil
1 clove garlic, minced
4 scallions, sliced
1 jar (7 oz.) roasted red peppers, drained, patted dry and cut into strips
1/4 lb. mushrooms, quartered
1/4 lb. Fontina cheese, shredded (about 1 cup)
2 T. chopped fresh or 2 t. dried basil
1 t. salt

Preheat oven to 350°. Halve eggplants lengthwise. With spoon, scoop out and chop pulp leaving 1/2 inch shell. Set aside. In skillet heat oil over medium heat. Add garlic, scallions, roasted red peppers, mushrooms and chopped eggplant. Cook 5 minutes, stirring, until tender. Remove from heat and stir in cheese, basil and salt. Evenly divide eggplant mixture among shells. Place in roasting pan. Cover with foil. Bake 40 minutes until shells are tender. Remove foil. Bake 5 minutes longer,
(Serves 4)

Stuffed Eggplant recipe is published in our December, 1995 Menu Minder.