This Tomato Stuffed Eggplant recipe is the star of the table. Packed with good flavor and only vegetables, this eggplant recipe will leave your belly full and you heart happy!
Course: Side Dish
Cuisine: Italian, Mediterranean
Keyword: Eggplant, side dish, Vegetarian
3Italian eggplants,halved lengthwise
3tbspolive oil, divided
1pintcherry tomatoes any color,halved or quartered
1red bell pepper,chopped
Salt and pepper, to taste
1tsp dried oregano
grated parmesan cheese (optional)*
Pre-heat oven to 400F degrees. Line a medium baking sheet with parchment and set aside
Brush cut side of eggplant with 2 tbsp of olive oil. Bake eggplant cut-side down for 40 min.
Meanwhile prepare tomato stuffing. Heat remaining 1 tbsp of olive oil in a medium skillet. When hot add in all ingredients at once (tomatoes, bell pepper, onion and garlic). Stir and season until they have softened (about 10-12 mins)
When the eggplant is done, turn cut-side up. Using a fork push eggplant flesh to sides to make room for tomato filling. Add tomatoes to eggplant cavity. If using sprinkle with parmesan cheese and serve.