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Serves 8 to 10
Cut eggplant in half lengthwise and with a
spoon scrape out most of the seeds, creating a hollow in each half.
4 eggplants or about 2 pounds in
1 large red pepper, cored and seeded
1 small onion, peeled
2 tablespoons of each minced cilantro, parsley and basil
1/4 cup of chopped celery leaves
4 garlic cloves, peeled and minced
Diced hot red or green pepper (use Mexican Chili Serrano)
5 medium tomatoes
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 cup of corn oil
Dice the red pepper and the onion.
Place them in a bowl with the minced herbs, celery leaves, garlic and
hot pepper to taste. Peel, seed and chop the tomatoes; add to the
other vegetables. Stir in the salt, pepper and 2 tablespoons of corn
oil. Mix well.
Stuff the eggplants with this mixture
and place in a large skillet. Add about 1/4 cup of water to the bottom
of the pan. Drizzle the eggplant halves with the remaining to
tablespoons of olive oil. Cover the skillet and simmer for 45 minutes,
or until the eggplant is tender.
To serve, slice each stuffed half
eggplant in half lengthwise.