Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
1 hr 40 min
Prep:
15 min
Cook:
1 hr 25 min
Yield:
8 servings

Ingredients

Directions

In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.

Preheat oven to 375 degrees F.

Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Stuffed Shells

Recipe courtesy of Ree Drummond

Sausage and Eggplant Fusilli

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Eggplant Lasagna

Recipe courtesy of Danny Boome

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories