Mediterranean Stuffed Eggplant
By: Alexia Papadopoulou
Published: Thursday, November 27, 2014 - 2:25pm

Ingredients




-4 eggplants
-1ld, 500gr mushrooms, cut into cubes. (I use pleurotus)
-3 bell peppers, green, red, yellow, cut into cubes
-3 tbsps olive oil
-3 onions, chopped
-4 gloves of garlic
-1 cup of fresh tomato, chopped
-1/2 cup fresh parsley, chopped
-salt, pepper

Preparation

1 DIRECTIONS: 2 In a large sausepan heat the olive oil and sauté the onion and garlic. 3 Add the mushrooms, peppers and tomato juice 4 Simmer until the liquids have evaporated. Add the parsley and remove from heat. 5 In the meantime wash and cut the eggplants into halves. 6 Place them  in a baking dish and roast in a hot oven until golden brown. Place a layer of eggplant halves in a baking dish, cover with the  mixture. 7 Bake at 180oC , 350F, for 40 min.