Vegetarian

Sicilian Roast Stuffed Eggplant is for Dinner.

Sicilian Roast Stuffed Eggplant takes several minutes to prepare.

Sicilian Roast Stuffed Eggplant takes several minutes to cook.

Sicilian Roast Stuffed Eggplant makes 2 servings.

The ingredients for Sicilian Roast Stuffed Eggplant are:

1 medium-size eggplant
1.5 TBsp extra-virgin olive oil (EVOO)
1 medium onion, chopped
4 cloves garlic, finely chopped
2 ribs celery, chopped
1 cubanelle pepper, seeded and chopped
0.5 roasted red pepper, chopped
Salt and pepper
A handful of pinenuts, lightly toasted
1 TBspcapers
1 14-ounce can San Marzano Italian whole plum tomatoes
.5 cup Sargento RF mozerella

Here is how you make Sicilian Roast Stuffed Eggplant:

Heat oven to 450°F.Prick the skin of the eggplant and place on rack in the upper half of the oven and roast 20 minutes. Remove the eggplant and cool 10 minutes to handle. Heat EVOO in a skillet over medium-high heat. Add the onions, garlic, celery and cubanelle peppers, and let them cook while you cut up the eggplant.Split the eggplants in half lengthwise and cut away the meat from the inside, keeping a little edge to the skins for stability.Place the eggplant halves on a baking sheet then coarsely chop the eggplant and add it to the veggies in the skillet. Add the roasted red peppers and season everything with salt and pepper. Cook 5 minutes then add nuts and capers. Drain the tomatoes in a colander over a bowl and stir them up with a wooden spoon to coarsely crush them. Add the tomatoes to the skillet and a few spoonfuls of the sauce just to moisten the veggies. Fill the eggplant halves with the veggie mixture.Top with mozzarella and place the halves back in the oven 10 minutes to melt the cheese and set the filling. Serve a stuffed half eggplant per person with crusty bread for mopping alongside.Number of Servings: 2Recipe submitted by SparkPeople user BLACKDOVE5.

The nutritional information for Sicilian Roast Stuffed Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 379.7

• Total Fat: 24.0 g
• Cholesterol: 20.0 mg
• Sodium: 683.9 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 11.6 g
• Protein: 14.0 g

The dietary needs meet for Sicilian Roast Stuffed Eggplant is Vegetarian