Stuffed Eggplant

Inspired by The Art of Greek Cookery

Combining the wonderful flavors of France and the Mediterranean, this classic stuffed eggplant recipe tastes like an old-fashioned ratatouille dish, but made quick and easy. By adding fennel to the dish, I managed to add a burst of freshness. Served along side potatoes and cod (recipes coming soon), I found this dinner to be summery but hearty.

Stuffed Eggplant

• 1 large eggplant, peel by leaving alternating stripes of skin

• 1/2 onion, chopped

• 2 large tomatoes, chopped

• 3 cloves garlic, minced

• Handful of parsley, chopped

• 1 fennel bulb, minced

• 2 tablespoons olive oil

• Salt and pepper

• 1/2 cup water

Yields: serving for 2

Prep Time: 30 minutes

Cook Time: 40 minutes

1. Peel the eggplant lengthwise into 1-inch stripes, alternating between skin on and skin off.

2. Sprinkle the eggplant with salt and set aside while you prepare the filling.

3. In a bowl, mix the onions with the tomatoes, garlic, parsley, fennel, salt and pepper and olive oil. Set aside.

4. Make incisions in the eggplant about 3 inches long and about 2 inches deep. Add some of the mixture in the incisions.

5. Place the eggplant in a saucepan.

6. Surround the eggplant with the remaining filling.

7. Add the water.

8. Bring the mixture to a boil.

9. Cover and simmer on low heat for 40 minutes until the eggplant is tender.

10. Adjust the seasonings. Serve warm or cold.