Eggplant Nicoise

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Category : Meat

Recipe : Eggplant Nicoise

Makes 4 servings

2 medium eggplants
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped green bell pepper
2 garlic cloves, minced
5 ounces lean ground beef (10% or less fat)
3 cups canned whole Italian tomatoes (no salt added), chopped
6 large or 10 small black olives, pitted and chopped
1 1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
Freshly ground black pepper, to taste
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

Preheat oven to 400o F.
Cut eggplants lengthwise into halves. With serrated spoon, scoop out eggplant
pulp, leaving 1/2" shells. Chop pulp; set aside.
Place eggplant shells, cut-side down, onto nonstick baking sheet. Bake 10 minutes;
turn shells over. Bake 10 minutes longer, until shells are just tender. Remove from
oven; set aside. Leave oven on.
Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are
softened. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer
pink. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp;
bring mixture to a boil. Reduce heat to low; simmer, covered, stirring frequently,
25-30 minutes, until mixture is thickened and flavors are blended.
Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with
cheese. Bake 15 minutes, until slightly crispy. Serve warm or at room
temperature.

SERVING (1 STUFFED EGGPLANT HALF) PROVIDES: 1 Fat, 5 1/2 Vegetables, 1
Protein, 10 Optional Calories.

PER SERVING: 241 Calories, 9 g Total Fat, 2 g Saturated Fat, 23 mg Cholesterol, 425
mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 14 g Protein, 194 mg Calcium .