Stuffed Eggplant Boats

Serves 4

2 eggplants, peeled and halved lengthwise

1 t. salt

2 potatoes, peeled and chopped

4 T. olive oil, divided

1 c. onion, diced

1 red pepper, diced

2 cloves garlic, minced

salt and pepper to taste

8-oz. pkg. shredded mozzarella cheese

1 c. dry bread crumbs

Scoop out the centers of eggplants to form boats. Lightly salt boats; spray with non-stick vegetable spray on all sides. Set aside on a greased baking sheet. In a skillet, cook potatoes in 3 tablespoons olive oil until golden. Remove with a slotted spoon to a separate plate. Add onion, red pepper and garlic to skillet. Cook until onion is translucent and pepper is tender. Return potatoes to pan; sprinkle with salt and pepper to taste. Fill eggplant boats with mixture. Top with cheese and bread crumbs; drizzle with remaining oil. Bake at 350 degrees for 30 minutes, or until tender. Serve immediately.

Eggplants stay fresh just a few days, so it’s best to keep them stored in the crisper of the refrigerator, unwrapped. This way, they’ll be ready for any garden-fresh recipe for one week.