Ingredients
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1 teaspoon salt
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3 tablespoons oil
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1 medium onion, diced
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1 green pepper, diced
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1 small zucchini, cubed
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2 garlic cloves, diced
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1 (6 ounce) can tomato paste
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon oregano
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2 cups cooked kidney beans
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8 ounces muenster cheese, grated
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2 small eggplants
Instructions
- Preheat oven to 350°F.
- Wash the eggplant well--do not peel.
- Cut each eggplant in half lengthwise.
- Scoop out centers, leaving a 1-inch shell.
- Dice eggplant pulp and reserve.
- Fill a large skillet with ½ inch of water and 1 teaspoon salt.
- Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
- Lower the flame, cover and let simmer for 10 minutes.
- Drain the shells and put them on a baking sheet, skin side down.
- Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
- Add tomato paste, sugar, seasonings, and the cooked kidney beans.
- Simmer uncovered 10 minutes longer.
- Fill shells with vegetable mixture and top with grated cheese.
- Bake for 10 minutes.