Ingredients
- 1 cup chopped Onion
- 2/3 cup chopped green pepper
- 2/3 cup chopped celery
- 2 tablespoons butter or margarine
- 1/2 cup uncooked rice
- 1 large Eggplant
- 1 28-ounce can peeled whole tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon basil
- 1/8 teaspoon ground black pepper
- 2 teaspoons worcestershire sauce
- grated Parmesan cheese or shredded Cheddar Cheese (optional )
Make it step by step
- Cook Onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.
- Meanwhile, cut Eggplant in half and scoop out pulp, leaving 1/2-inch shell. Cut pulp into small pieces and add to rice mixture. Stir in tomatoes, salt, basil, pepper and worcestershire sauce.
- Cover and simmer 20 minutes or until rice is tender. Spoon into Eggplant shells. Bake at 350 degrees 1 hour. Serve with Cheese, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.