This recipe came to be last night when I was enjoying some time at home alone. It still makes me laugh that I like to cook so much now! Anyone who has known me longer than a few months will know that this is a complete 180 for me. I put on music from The Current (awesome commercial-free radio station from Minneapolis), looked through my fridge for what random ingredients I could pull together, and went to town. The whole dish is less than 400 calories and it generously serves 2 people. Trust me, you'll be full and satisfied, with a boost of energy from all the nutrients! I really liked this one....mmmmmmm :-)
Ingredients
- 1 medium eggplant
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 cup chopped fresh mushrooms
- 1 cup chopped yellow squash or zucchini
- 1 cup chopped fresh tomatoes
- 1 teaspoon dried thyme
- dried basil, to taste
- dried oregano, to taste
- crushed red pepper flakes, to taste
- freshly ground salt and pepper, to taste
- 1 tsp capers (optional)
- zero-calorie cooking spray
Instructions
- Preheat oven to 250° (convection) or 300° (regular oven).
- Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell.
- Chop pulp; place in a colander over a plate. Sprinkle with freshly ground sea salt; let stand for 30 minutes. Blot moisture with a paper towel after 30 minutes.
- Chop rest of veggies.
- In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add all the veggies except the tomatoes; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, dried thyme and capers, sprinkle with black pepper, basil, oregano and pepper flakes; cook for 1 minute.
- Divide mixture evenly between the eggplant shells. Place on a baking sheet. Bake at 250° for 30-35 minutes or until shells are tender. Yield: 2 servings.
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