Make Ratatouille Stuffed Eggplant

Ratatouille Stuffed Eggplant

Ingredients:

-2 large eggplants
-2 tablespoons olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1 zucchini, diced
-1 yellow squash, diced
-1 can (14.5 ounces) diced tomatoes
-1 teaspoon dried oregano
-1 teaspoon dried basil
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup chopped fresh parsley
-1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375 degrees F.

2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Place the eggplant halves on a baking sheet and brush with 1 tablespoon of the olive oil. Bake for 15 minutes.

3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the bell peppers, zucchini, and squash and cook for an additional 5 minutes.

5. Add the diced tomatoes, oregano, basil, salt, and pepper and cook for 5 minutes.

6. Remove the skillet from the heat and stir in the parsley.

7. Fill each eggplant half with the ratatouille mixture and top with the Parmesan cheese.

8. Bake for an additional 20 minutes, or until the eggplants are tender and the cheese is melted and golden.

9. Serve warm. Enjoy!