Roasted Stuffed Smothered Eggplant

Recipe Ingredients

2 oz	56g	Eggplants - (do not peel) - sliced lengthwise (medium)
2 teaspoons	10ml	Olive oil
1		Cooking spray
		= (5 one-second sprays per serving)
1		Onion - chopped 1/4" pieces (large)
1		Carrot - chopped 1/4" pieces (large)
2		Sweet red peppers - chopped 1/4" pieces (medium)
3		Garlic cloves - chopped (large)
3		Portobello mushroom caps - chopped 1/2" dice (medium)
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Fresh thyme
		= (or 1 tspn dried thyme)
1/8 teaspoon	0.6ml	Table salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper - or to taste
15 oz	426g	Canned tomato sauce
		= (or 2 cups homemade tomato sauce)

Recipe Instructions

Preheat oven to 400 degrees.

Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Saute until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to saute until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.

Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.

Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9- by 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool.

Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350 degrees oven.

This recipe yields 4 servings; one stuffed eggplant half per serving.

Points® Value: 3

Source:
Weight Watchers at http://www.weightwatchers.com

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