Mediterranean Stuffed Eggplant
-1ld, 500gr mushrooms, cut into cubes. (I use pleurotus)
-3 bell peppers, green, red, yellow, cut into cubes
-3 tbsps olive oil
-3 onions, chopped
-4 gloves of garlic
-1 cup of fresh tomato, chopped
-1/2 cup fresh parsley, chopped
In a large sausepan heat the olive oil and sauté the onion and garlic.
Add the mushrooms, peppers and tomato juice
Simmer until the liquids have evaporated. Add the parsley and remove from heat.
In the meantime wash and cut the eggplants into halves.
Place them in a baking dish and roast in a hot oven until golden brown. Place a layer of eggplant halves in a baking dish, cover with the mixture.
Bake at 180oC , 350F, for 40 min.