Summer Nights Eggplants recipe

4 servings

2 large eggplants

1/2 cup olive oil, or as needed

2 medium onions, chopped

2 cloves garlic, minced

2 small tomatoes, chopped

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

4 cups dry bread crumbs

1 cup crumbled feta cheese

Remove the leaves from the eggplants, and slice in half lengthwise.

Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'.

Cut the center portion into small pieces, and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large skillet over medium heat.

Add the onions and garlic, and saute for a few minutes, until tender.

Add the eggplant pieces, and cook until soft, about 5 minutes.

Then, stir in the tomato, green pepper, and parsley.

Simmer for about 10 minutes.

Remove from the heat, and transfer to a large bowl.

Stir in the bread crumbs until evenly blended.

Divide the mixture evenly between the four eggplant shells.

Sprinkle feta cheese over the top.

Place the eggplant halves on a baking sheet.

Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted.

Serve hot or cold.

I prefer them chilled.