Vegetarian Stuffed Eggplants

A vegetarian spin on my Nonna's mince stuffed eggplants. Eggplants are part of the nightshade family along with tomatoes, potatoes and capsicum. The anthocyanin flavonoid (nasunin) found in its rich purple skin is a potent antioxidant. This dish is also high in fibre. A great way to get your 2-3 serves of veggies in for the day!

Prep time: 20 mins

Cooking time: 20 to 30 mins

Serves: Makes 6 serves

Ingredients:

3 eggplants, washed, tops removed and cut in half lengthways

1 brown onion diced

1 stick celery diced

1 carrot diced

1 zucchini diced

1 potato diced into small cubes

5 button mushrooms diced

1/2 cup frozen peas

1 red capsicum diced

1 garlic clove crushed

1/4 cup of grated parmesan cheese

1/4 cup fresh sourdough breadcrumbs

1 egg

1/4 cup chopped fresh parsley

1 x 400g tin of crushed tomatoes

2 Tbsp. Extra Virgin olive Oil

Method:

1. Place eggplant halves into a steamer and steam for 20 minutes or until soft. Preheat oven to 200 degrees.

2. Heat 1 Tbsp. olive oil in a fry pan then add chopped veggies and cook until soft. Place in a large mixing bowl once cooked

3. Remove eggplants from steamer and allow to cool slightly. Using a spoon, scrape out the flesh of the eggplant taking care not to cut/break through the skins. Place skins evenly on a well oiled non-stick baking dish

4. Dice up the eggplant flesh and add to the cooked veggies along with the garlic, cheese, breadcrumbs, egg, parsley, salt and pepper and mix until well combined.

5. Spoon veggie mixture into the eggplant skins, pressing firmly to ensure the stuffing is full and firm

6. Heat 1 Tbsp. olive oil in a small pot or fry pan with crushed tomatoes, salt and pepper and cook for 10 mins until slightly reduced.

7. Spoon 2-3 Tbsp. of the tomatoe passata over each eggplant, top with extra grated parmesan cheese and bake for 20-30 minutes until golden brown