Braden Family Cookbook

Chuck Braden

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STUFFED EGGPLANT                   Middle Eastern

 

8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped
5 cloves garlic
Salt to taste
2 tablespoons olive oil
1 medium onion chopped
3 garlic cloves, finely chopped
1 medium zucchini chopped
2 red bell peppers, seeded, chopped
1/4 cup white wine
8 plum tomatoes, seeded, chopped
cup tomato juice
cup white rice
cup bulgur
4 anchovy fillets, drained, chopped
cup pitted, cracked green olives
1 tablespoon drained capers
1/4 cup toasted pine nuts
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped thyme
1 tablespoon fresh mint chopped
Salt and freshly ground black pepper to taste
cup plain breadcrumbs
cup Parmesan
Olive oil

In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers ‑ cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.

Preheat oven to 375 degrees F.

Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.

Yield: 8 servings