Vegetarian

Eggplant Stuffed Tomatoes is for Dinner.

Eggplant Stuffed Tomatoes takes 15 minutes to prepare.

Eggplant Stuffed Tomatoes takes 45 minutes to cook.

Eggplant Stuffed Tomatoes makes 1 servings.

The ingredients for Eggplant Stuffed Tomatoes are:

5 large tomatoes
5 cups eggplant, diced
1 cup bell pepper, chopped
4 Tbsp shallots, minced
4 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp rosemary
1 tsp oregano
1 tsp basil

Here is how you make Eggplant Stuffed Tomatoes:

Preheat oven to 375F.Slice off just enough of the bottom of each tomato so they sit still. Using a paring knife, cut a hole around the top of each tomato, like carving a pumpkin.Scrape out the seeds and most of the flesh, leaving a hollow shell. (save these for the sauce)In a large skillet over medium heat, add 1 tbsp olive oil, eggplant, shallots. Cook until the eggplant is soft.Add the green pepper, garlic, balsamic, rosemary, oregano, basil.Cook until the green pepper has softened just a bit.Line a 9x13 baking dish with parchment paper and lightly coat with olive oil. Place the tomatoes hollow side up. Stuff each tomato full with the eggplant mixture. Drizzle each tomato with the remaining olive oil. Bake 40-50 minutes, until the tomatoes are soft, wrinkled and slightly browned.Serve on a plate with sauce (see tips) and grated parmesan.Serving Size: makes 5 tomatoes, serves 2 for main courseNumber of Servings: 1Recipe submitted by SparkPeople user JEFFMWARNER.

The nutritional information for Eggplant Stuffed Tomatoes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 760.6

• Total Fat: 45.0 g
• Cholesterol: 0.0 mg
• Sodium: 110.1 mg
• Total Carbs: 91.5 g
• Dietary Fiber: 23.9 g
• Protein: 15.4 g

The dietary needs meet for Eggplant Stuffed Tomatoes is Vegetarian