Twice-Cooked Zucchini Stuffed Eggplant
By: Italy in the City
Published: Wednesday, February 9, 2011 - 4:30pm

Ingredients




3 tablespoons olive oil
2 cloves of garlic, chopped
1 medium onion, diced finely
1 tablespoon of tomato paste
1 pinch of red pepper flakes
2 tablespoons fresh thyme
2 large eggplants
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
1/2 cup freshly grated parmigiano-reggiano cheese
Kosher salt and freshly ground black pepper to taste

Preparation

1 Preheat the oven to 400F. Cook the onion, finely minced basil stems and tomato paste in the olive oil over a medium-low flame for 5-8 minutes, or until soft. 2 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. 3 When the eggplant has softened, add the zucchini and allow the entire mixture to cook for about 7-8 minutes. 4 Turn off the heat and season with salt and freshly ground black pepper. Gently stir in half of the parmigiano-reggiano and two thirds of the basil leaves. Stuff the mixture into the reserved eggplant shells and sprinkle the remaining cheese over the top. 5 Bake the stuffed eggplant on a parchment lined rimmed baking sheet and for about 45 minutes. When ready, the stuffing will be golden brown and the shells should be tender if pierced with a knife. 6 Allow the eggplant to rest for 5 minutes, then sprinkle with the remaining fresh basil before serving.