Directions
Step 1
Preheat oven to 375°F.
Step 2
Halve baby eggplant, lengthwise. Scoop out inner eggplant, chop and set aside. Heat 1 tbsp. of olive oil over medium heat. Cook eggplant shells cut side down until bitemned lightly.
Step 3
Remove eggplant shells, in the same pan, add tomatoes and peppers and cook until slightly softened.
Step 4
Add chopped eggplant and garlic to mixture, cook 5-8 minutes more until softened. Add 1 more tbsp. of olive oil or water if mixture gets too dry. Season with salt and pepper to taste. Stuff eggplant shells with mixture.
Step 5
Add cheese on top.
Step 6
Bake for 20 - 25 minutes. Garnish with chopped parsley (optional).
![](https://www.pure-flavor.com/wp-content/uploads/2018-6.14-Recipe-Cards-22-StuffedEggplant-Pinterest.jpg)