Stuffed Eggplant

Sumber: Mayo Clinic

1 medium eggplant
1 boneless, skinless chicken breast
2 tablespoons oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 cup canned tomatoes
1/4 cup liquid from tomatoes
1/4 cup chopped celery
1/2 cup sliced mushrooms
1 cup bread crumbs
pepper to taste

Preheat oven to 350 degrees. Cut eggplant in half. Scoop out the pulp and chop it. Leave a shell 1/4 inch thick. Cut the chicken breast into thin strips and saute it in the oil. Chop and slice all of the vegetables. Add the eggplant, vegetables and liquid to the chicken.
Simmer, covered until tender. Add bread crumbs, salt and pepper and stir until mixed. Fill eggplant shells with the mixture. Place eggplant in a asserole dish with a little water. Cover with foil and bake until thoroughly heated-about 15 minutes. Other good seasonings include tarragon and lemon or cajun spices.

Yield: 2 servings

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