STYLETHREAD -- LET'S TALK SHOP!

I was playing around making dinner and came up with this delicious stuffed eggplant "boats".

Wash a large eggplant and cut in half lengthwise. Scoop out most of the innards, leaving about 1/2" edge. Roast eggplant with a small drizzle of olive oil in the oven until semi-soft.

Dice the eggplant that you scooped out. Dice mushrooms, onions, peppers and zucchini. Saute with some garlic, salt and pepper. Mix in a bottle of your favorite pasta sauce and heat through.

Scoop pasta sauce veggie mix into the eggplant shells. Sprinkle on parm cheese and heat again until hot and cheese starts to brown.

Serve with a side of pasta.