---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Creole Stuffed Eggplant
  Categories: Vegetables
       Yield: 4 servings
  
       2 tb Safflower oil                       1 tb Chopped fresh Basil
       1 x  Lg Onion, finely chopped          1/4 c  Chopped fresh Parsley
       1 x  Lg stalk Celery,chopped fine      1/2 ts Dried Thyme
       2 x  Cloves Garlic, minced               1 ds Cayenne pepper
 	    1 x  Sm green bell Pepper, diced	   1/2 c  Dry whole-grain Bread
      Crumbs
       2 x  Med Eggplants (1 lb each)      
  
   1  heaping  cup  chopped ripe, juicy Tomatoes (subst. canned imported if
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    Preheat oven to 375 deg F.
    Heat the oil in large skillet. Add the onion, celery, and garlic and
   saute over low heat until the onion is translucent. Add the green pepper
   and continue to saute until the onion is golden.
    In the meantime, stem the eggplants and cut them in half lengthwise.
   With a sharp knife, score each half several times lengthwise and across,
   carefully removing the pulp. Leave a sturdy shell of about 1/4 all
   around.
    Chop the eggplant pulp and add it to the skillet mixture along with all
   the remaining ingredients except the bread crumbs. Add a bit of water,
   just enough to keep the mixture moist. Simmer, covered, over low heat
   until the eggplant is tender, stirring occasionally. Stir in the bread
   crumbs.
    Set the eggplant shells in an oiled shallow baking dish, which should be
   of a size that they can be securely propped up against each other. Stuff
   them, then bake for 30-40 minutes, or until the shells are tender but not
   collapsed.
  
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