Stuffed Eggplant Serves: 2
- 1 medium eggplant
- 1 cup water
- 1 tablespoon olive oil
- 6 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
- 1/4 cup chopped onion
- 1/4 cup chopped red, green or yellow bell peppers
- 1 cup canned unsalted tomatoes, drained except for 1/4 cup liquid
- 1/4 cup chopped celery
- 1/2 cup sliced fresh mushrooms
- 1 cup whole-wheat bread crumbs
- Freshly ground black pepper, to taste
- Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
- Trim the ends off the eggplant and cut in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4 inch thick.
- Place the shells in the baking dish and add the water to the bottom of the dish.
- Chop the eggplant pulp into cubes. Set aside.
- In a large, nonstick frying pan, heat the olive oil over medium-high heat.
- Add the chicken strips and saute until the chicken is lightly browned and no longer pink, about 5 minutes.
- Add the diced eggplant, onion, peppers, tomatoes and reserved tomato juice, celery, and mushrooms to the chicken.
- Reduce heat and simmer until the vegetables are tender, about 10 minutes.
- Stir in the bread crumbs and black pepper.
- Scoop half the mixture into each eggplant shell.
- Cover with aluminum foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes.
- Transfer the eggplant to warmed individual plates and serve immediately.
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