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1 Large Eggplant
1 Tbsp grated Parmesan Cheese
1 Yellow Onion, roughly chopped
1 lb Red tomatoes, chopped
2 Cubanelle Peppers, chopped
2 Garlic cloves, minced
2 Tbsp minced Fresh Herbs, such as Parsley or Basil
6 oz Oyster Mushrooms, roughly chopped
Dash Crushed Red Pepper Flakes
Pepper
Sea Salt
Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-inch shell. Cut pulp into small cubes; set shells and cubes aside.
Preheat oven to 400 degrees.
Heat a drizzle of oil in a large skillet. Add onion and garlic and sauté until onion is tender. Add mushrooms, pepper and cubed eggplant; sauté 4-6 minutes or until vegetables are tender. Stir in tomatoes and herbs and season with sea salt and pepper.
Divide mixture evenly between eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake 20-25 minutes or until shells are tender.
