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Italian Baked Eggplant Stuffed Shells




Source of Recipe


Mai


List of Ingredients




1 large eggplant
1 clove of garlic, thinly sliced
1/4 cup olive oil
1 large white onion, finely chopped
1 rib celery, peeled, finely chopped
1 (15-ounce) can stewed tomatoes
1 Tablespoon sugar
1 teaspoon finely chopped fresh basil
Salt and pepper to taste
1 cup shredded sharp Cheddar cheese



Recipe



Cut the eggplant lengthwise into halves. Scoop out the
pulp carefully, leaving the shells intact. Chop the pulp
into 1/2-inch pieces.
Saute the garlic in the olive oil in a 12-inch skillet for
2 minutes. Add the eggplant pulp, onion and celery;
reduce heat to medium.
Saute for 10 minutes or until the vegetables are tender,
stirring frequently. Stir in the undrained tomatoes.
Cook until thickened and most of the liquid has evaporated,
stirring frequently. Add the sugar, basil, salt and
pepper and mix well. Spoon into the shells; sprinkle
with the cheese.
Arrange the stuffed shells in a shallow baking dish; pour
hot water to a depth of 1/2 inch around the shells.
Bake at 375 degrees for 20 to 30 minutes or until light
brown.

Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved.