Kitchen's Garden

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato, diced
1 Green pepper, diced
1 sm Onion, minced
1 Garlic clove, minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter

• Cook rice according to package directions.
• Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell.
• Dice the eggplant meat.
• Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water.
• Cover and steam 3 minutes.
• Drain and reserve.
• Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
• Add cooked rice and seasonings, and stir to combine.
• Stuff mixture into the eggplant shells and dot with butter.
• Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender.
• Makes two main dish servings.