Category: Vegetables

3 small Eggplants

Garlic powder to taste

1/4 tsp Freshly ground

Black pepper

1 Zucchini

1 Yellow squash

4 medium Tomatoes

2 Onions

1 Green pepper

1 Clove garlic, minced

2 tsp Olive oil

1/4 tsp Oregano

1 1/2 tsp Salt

1/2 tsp Sugar

2 tbsp Chopped parsley

2 tbsp Lemon juice

1 cup White wine

1. Slice the eggplants lenghthwise, scoop out some of the insides, and flatten bottoms so boats (eggplants) lie flat. Season with a little garlic and 1/8 teaspoon black pepper. Steam in a steamer for 1 minute and set aside to cool.



2. To prepare the stuffing, dice the zucchini and yellow squash. Peel, seed, and dice the tomatoes. Cut the onions and green peppers into 1/4-inch slices.



3. Saute the minced garlic in the olive oil; add the onions, green peppers, zucchini, and yellow squash. Cook over medium heat until tender. Add the tomato, oregano, 1/8 tsp. pepper, salt, sugar, parsley, and lemon juice; add the white wine and simmer for 10 minutes. Fill the eggplant boats and bake for 10 minutes at 325 F; remove and serve immediately. For a delicious varation, sprinkle each filled eggplant boat with shredded Mozzarella cheese before baking.



THE ESPLANADE



WATERSIDE, NORFOLK. WINE: CHA-



TEAU ST. JEAN CHADONNAY, 1980



From the <Micro Cookbook Collection of Mexican Recipes>.