Eggplant Nicoise

Makes 4 servings

2 medium eggplants
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped green bell pepper
2 garlic cloves, minced
5 ounces lean ground beef (10% or less fat)
3 cups canned whole Italian tomatoes (no salt added), chopped
6 large or 10 small black olives, pitted and chopped
1 1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
Freshly ground black pepper, to taste
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

Preheat oven to 400o F. Cut eggplants lengthwise into halves. With serrated
spoon, scoop out eggplant pulp, leaving 1/2" shells. Chop pulp; set aside. Place
eggplant shells, cut-side down, onto nonstick baking sheet. Bake 10 minutes;
turn shells over. Bake 10 minutes longer, until shells are just tender. Remove from
oven; set aside. Leave oven on. Meanwhile, in large nonstick skillet, heat oil; add
onions, bell pepper and garlic. Cook over medium-high heat, stirring frequently,
5 minutes, until vegetables are softened. Add beef; cook, stirring to break up
meat, 3-4 minutes, until no longer pink. Add tomatoes, olives, oregano, black
pepper and reserved eggplant pulp; bring mixture to a boil. Reduce heat to low;
simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened
and flavors are blended. Spoon one-fourth of beef mixture into each eggplant shell;
sprinkle evenly with cheese. Bake 15 minutes, until slightly crispy.
Serve warm or at room temperature.

SERVING SIZE:  1 stuffed eggplant half

POINTS:  7 (5)

PER SERVING: 241 Calories/9 g Total Fat/2 g Saturated Fat
425 mg Sodium/32 g Total Carbohydrate/7 g Dietary Fiber/14 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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