Stuffed Eggplants - Instructions
Preheat oven to 350 F. Coat the bottom of a baking pan with 1-tablespoon of olive oil.
Using a chef's knife. Slice the eggplant in half lengthwise. Using a spoon or scoop,
remove most of the eggplant flesh, leaving the skin intact. Place hollowed out
eggplant skin in prepared baking pan. Chop scooped out flesh, and set aside.
In a sauté pan, heat 2 tablespoons of oil over medium heat. Add chopped eggplant, and
sauté for 3 to 4 minutes. Add zucchini and sauté for 2 additional minutes. Remove
eggplant and zucchini from pan, and set aside. Heat remaining oil over medium heat.
Add onion and garlic and sauté 4 to 5 minutes until onions are translucent. Stirring
frequently, add mushrooms, and sauté an additional 5 to 7 minutes until tender. Add
rice, and sauté 4 to 5 minutes. Add diced tomatoes, and stir to combine. Stirring