2 tablespoons safflower oil
1 large onion, finely chopped
1 stalk celery,chopped fine
2 cloves garlic, minced
1 small green bell pepper, diced
2 medium eggplants, 1 pound each
1 tablespoon chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1 dash cayenne pepper
1/2 cup dry whole grain bread crumbs
1 heaping cup chopped ripe, juicy tomatoes
Preheat oven to 375F. Heat the oil in large skillet. Add the onion, celery and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4 inch all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30 to 40 minutes, or until the shells are tender but not collapsed.
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