Braden Family Cookbook
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.
oven to 375 degrees F.
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.