Stuffed eggplant with vegetables and cheese

Ingredients

• 2 pcs Eggplant, halved lengthwise, seeds removed
• 4 pcs Tomato, diced
• 1 pcs Zucchini, trimmed, diced
• 1 pcs Onion, small, chopped
• 1 clove Garlic, sliced
• 170 g Parmesan, grated
• 2 tbsp Olive oil
• 1 tsp Basil, dried
• 1 pinch Black pepper, fresh ground

Method

1. Preheat the oven to 180°C and prepare a lightly oiled baking pan.
2. Trim the stems from the eggplant, and cut them in half lengthwise.
3. Cut the pulp from the center of each half, leaving about 1-cm shell of flesh.
4. Cube the eggplant pulp into 0.5-cm pieces.
5. Place a large sauté pan over moderate heat, then add the remaining oil.
6. Once the oil is hot, add the onion, garlic, zucchini, and the cubed eggplant. Season with pepper, cook, stirring until very tender, for about 5 to 7 minutes.
7. Add the tomatoes and basil; and heat through.
8. Spoon 1/4 of the vegetable mixture into each shell.
9. Top each eggplant with 1/4 parmesan cheese.
10. Place the stuffed eggplants in the prepared baking pan and bake until the eggplant is hot and the cheese is bubbly, for 25 to 30 minutes.
11. Serve while still hot.