MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mimi's Elegant Stuffed Eggplant
 Categories: Stuffed, Vegetables
      Yield: 6 Servings
 
      3 md Eggplants
      2 cl Garlic; crushed
      1    Bay leaf
      1 c  Onion; chopped
      2 md Green peppers
      2 md Tomatoes; or 3 small
      1 ts Basil; heaping
    1/4 ts Tarragon; or more to taste
    1/4 ts Oregano; or more to taste
      2 c  Ricotta cheese
    1/2 c  Parmesan; grated
      1 c  Fine bread crumbs
           Salt and pepper to taste
      3 tb Olive oil for sauté
 
  Slice eggplants in half lengthwise, and bake them face-down on an
  oiled tray at 350°F for 20-25 minutes. Scoop out the insides and
  mince them.
  
  Sauté eggplant insides with the onions, garlic, bay leaf, and peppers
  until onions are clear. Combine with everything except half the
  parmesan and the bread crumbs. Let stand 20 minutes, then drain off
  all excess liquid.
  
  Stuff the shells. Top with combined bread crumbs and remaining
  parmesan.
  
  350°F oven 35-40 minutes, uncovered
  
  Recipe by Moosewood Cookbook
 
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