Stuffed Eggplant

4 servings

2 Small          Eggplants, approx 10 oz each
1 Cup            Low-Sodium Tomato sauce
1 1/2 tsp        Dried Oregano Leaves
1 tsp              Olive Oil
1 Cup            Chopped Onions
1/2 Cup         Finely Chopped Red Bell Pepper
1 Jalapeno Pepper, seeded and finely chopped
2 large          Garlic cloves, minced
1 Cup            Fresh whole wheat bread crumbs (about 2 slices)
1/4 Cup         Finely chopped fresh parsley
1 TBL            Drained capers
1 TBL            Anchovy paste
1/2 oz            Black olives, pitted and finely chopped
1 TBL            Red wine vinegar
3 Large         Plum Tomatoes, thinly sliced

Cut eggplant into halves lengthwise; scoop out pulp, leaving 1/2" shell.  Finely chop eggplant pulp; set aside.
Score inside of eggplant shells in a crosshatch pattern about 1/4" deep; brush with a little of the tomato sauce.  Sprinkle with 1/4 tsp of the oregano; set aside.
Preheat over 375.  Spray a 13 x 9' baking pan with nonstick cooking spray; arrange eggplant shells in prepared pan.
Place medium nonstick skillet over medium heat 30 seconds.  Add oil; heat 30 seconds.  Add onions, bell and jalapeno peppers and garlic; cook, stirring until soft, about 7 minutes.  Remove from heat.  Add reserved eggplant pulp, bread crumbs, parsley, capers, anchovy paste, olives, vinegar and 1 tsp of the oregano.
Stuff shells with crumbs mixture.  Top with tomato slices and the remaining 1/4 tsp oregano.  Bake, uncovered, 1 hour or until hot and bubbling.  Heat remaining tomato sauce; serve with eggplant.

Serving size:  1 Eggplant half with 1/4 cup sauce


151 calories, 3 gram fat, 28 gram carbs

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