From Eating Well magazine. These stuffed eggplants are filled with bell peppers, onion, garlic, and tomatoes. This dish is wonderful served with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.

Serves: 2


  • 2 bay leaves
  • 1 teaspoon sugar
  • 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
  • 3 plum tomatoes
  • 1 large green bell pepper, cut lengthwise into quarters
  • 2 cloves garlic
  • 1 large onion
  • 1 teaspoon salt, divided into 1/4 and 3/4 teaspoon portions.
  • 3 Tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 2 small-to-medium eggplants (10-12 ounces each)
  • Lemon wedges for serving


  1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray.
  2. Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem.
  3. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
  4. Brush the eggplant all over with 2 Tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
  5. Meanwhile, prepare the rest of the vegetables. Quarter and thinly slice the onion. Finely chop the garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
  6. Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from the heat, and discard the bay leaves.
  7. After the eggplant has baked for 15 minutes, remove it from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
  8. Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.
  9. Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.