Shelly's Recipe

EGGPLANT SUPREME

Category: Eggplant

2 medium sized eggplant
1/4 cup salad oil
1 small onion, sliced
1/4 cup green pepper strips
1 clove garlic, minced
2 tomatoes, cut in wedges
1 tsp oregano, basil and salt
Pepper, to taste
1/4 cup parsley springs

Cut the eggplant in half lengthwise and scoop our pulp, leaving 1/2 inch shells. Dice the pulp; set aside. Cook the eggplant shells in boiling, salted water until just tender; then drain. Place in a baking dish, cut side up. Heat the oil in a saucepan. Heat remaining ingredients; cook for about 3 minutes or until heated through, stirring frequently. Spoon into eggplant shells and sprinkle with parsley. Bake at 350 for 25 minutes. Serves 4