Baked Stuffed Eggplant

The other night I was flipping through one of my favorite cookbooks, The Garden of Vegan, and came across this recipe.  It's pretty simple and turned out to be really delicious.

Baked Stuffed Eggplant


What You Will Need:
1 medium sized eggplant, halved lengthwise, flesh scooped out and chopped (reserve shells)
1 small onion, chopped
1 green bell pepper, chopped
1/2 cup brown mushrooms, chopped
1 tablespoon olive oil
1/2 cup brown rice, cooked
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sea salt
2 tablespoons tomato paste
Parmesan or Mozzarella cheese

1. Preheat oven to 350. In a large pan on medium heat, saute the eggplant, onions, pepper, and mushrooms in oil until the onions are translucent.
2. Add the rice, oregano, basil, salt, and tomato paste. Let it all simmer for 5 minutes.
3. Place the eggplant shells into a deep lasagna pan, and then stuff them with the vegetable mixture.
4. Sprinkle cheese on top, cover with foil, and bake for 20 minutes.  Then remove foil and bake an additional 10 minutes.