GARDEN STUFFED EGGPLANT

1 Medium Eggplant Cut in Half Legnthwise
1 Medium Zucchini Diced in 1/4 Inch Pieces
2 Beef Steak Tomatoes Seeded and Diced
3 Cloves Garlic Thinly Diced
1 Cup Italian Bread Crumbs
1/2 Cup Shredded Mozzarella
6-8 Basil Leaves Torn
1 Tbsp. Balsamic Vinegar
3 Tbsp. Olive Oil
Pinch of Salt and Pepper

Preheat oven to 350
Hollow out eggplant then dice insides
Brush eggplant with 1 tbsp olive, sprinkle with salt and pepper
Bake in oven for 8-10 minutes, or until eggplant is tender
Meanwhile, coat large sautee pan with 2 tbsp olive oil
Sautee garlic until lightly brown, then add zucchini, tomato, eggplant and sautee 3-5 minutes.
Add bread crumbs and balsamic and mix until thickens
Stuff eggplant halves with filling and sprinkle with fresh mozzarella
Bake for 5-7 minutes, or until cheese melts
Finish with fresh basil

Enjoy!!

Recommended Wine: Sangiovese