Twice-Cooked Zucchini Stuffed Eggplant
3 tablespoons olive oil
2 cloves of garlic, chopped
1 medium onion, diced finely
1 pinch of red pepper flakes
3 medium zucchini, chopped in ½ inch cubes
1 bunch large (about 1 cup) of fresh basil, leaves torn or roughly chopped, thinner stems reserved and finely minced
Meanwhile, cut the eggplant in half lengthwise. Use a large spoon to scoop out the flesh in the center, leaving about a 1/4 inch still attached to the shell. Cut the flesh of the eggplant into 1/2 inch cubes. When the onion has become translucent add the eggplant, garlic, red pepper flakes, thyme and a pinch of salt into the hot pan. Turn up the heat to medium and stir.
When the eggplant has softened, add the zucchini and allow the entire mixture to cook for about 7-8 minutes.
Allow the eggplant to rest for 5 minutes, then sprinkle with the remaining fresh basil before serving.