0 recipes from contoocook and beyond


2 tbsps. olive oil
2-l/2 cups diced peeled eggplant
l cup chopped red bell pepper
l cup chopped red onion
l cup chopped mushrooms
l cup chopped zucchini
l tsp. minced garlic
l tsp. chopped dresh thyme
2 cups cooked rice
l/2 cup whipping cream
2 cups basic tomato sauce
6 whole green bell peppers, seeds and ribs removed, blanched
Heat oven 350. In large nonstick fry pan heat oil over med high heat until hot. Add eggplant; cook, stirring occaisonally until eggplant is soft. Mash eggplant. Stir in red pepper, red onion, mushrooms, zucchini, garlic and thyme. Cook 5 to l0 mins or until veggies are crisp tender. Stir in rice and cream. Divide eggplant mixture among green peppers. Place in l3x9″ baking pan; cover with tomato sauce. Bake 30 mins or until heated through. Serves 6 Carribean Creations
for the tomato sauce, don’t use just plain Hunt’s or whatever. Buy a jar of some good Italian or Paul Newman sauces.

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