Ingredients:

  • 3 small eggplants
  • 1 onion
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 cloves garlic
  • 1 yellow tomato
  • 1 red tomato
  • 6 sprigs fresh parsley
  • 3 tbsp. olive oil
  • Salt
  • Pepper

Directions:

  1. Wash the eggplants and pat dry.
  2. Cut a slit in one side of each eggplant.
  3. Place eggplants on a baking sheet, sprinkle with salt and drizzle with 1 tbsp. olive oil. Bake 15-20 minutes at 350°F.
  4. Dice all the vegetables, parsley and garlic.
  5. Sauté the onions in 2 tbsp. olive oil until translucent. Add the peppers, zucchini, garlic and tomatoes. Season with salt and pepper. Cook until vegetables are soft and mixture has started to thicken. Mix in most of the parsley.
  6. Fill the eggplants with the vegetable mixture, sprinkle with remaining fresh parsley and bake for 10 minutes at 350°F.