Provencal Stuffed Eggplants

Submitted by christinavt

Makes 4 servings

While eggplants are commonly thought of as a vegetable, they are actually a fruit, and more specifically, a berry. There are many varieties of eggplants, ranging in color, shape, and size. Smaller Japanese eggplants, called for in this recipe, tend to be sweeter than the larger ones. The smaller eggplants are also nice because a half is the perfect size for a side dish. From the American Diabetes Association. Japanese eggplant, onion, garlic, olive oil, diced canned tomatoes, fresh basil. balsamic vinegar, black pepper, salt cvt

Ingredients

1 1/2	pounds (2 small) Japanese eggplants (115505)
160	g (1 cup chopped) onion
2	clove garlic, minced
1	tbsp olive oil
14	oz diced canned tomatoes (82687)
1/4	cup (packed) chopped fresh basil
1	tbsp balsamic vinegar (91979)
1/4	tsp fresh ground black pepper
1/4	tsp salt

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet and a medium skillet with nonstick pan spray.
Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.
Remove the pulp from the eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.
Saute the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to saute 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper and salt. Spoon the mixture into the eggplant shells and heat through if serving warm.
Serve warm or at room temperature.