1 whole ripe eggplant ( good dark colour and not too soft )
2 links of cooked sausage links, chopped
1/4 cup sliced leeks
1/2 small onion, chopped
3 cloves garlic, chopped
1/4 cup chopped peppers – green, yellow or red
1/4 cup chopped fresh parsley or dried, 2 tbsp.
5 chopped olives
5 sun dried tomatoes ( blanched )
3 large mushrooms, chopped
1/2 cup spinach ( if frozen drained )
1/4 cup *option – pickled bean mix – chic peas, kidney beans, green beans
1/4 cup panko bread crumbs
2 tbsp virgin olive oil
black pepper and salt to taste
1 tsp garlic allspice
White wine or wine liquid seasoning
Slice the eggplant lengthwise.
With a sharp knife, cut around the edge of the eggplant leaving a 1/4 inch of the pulp. With a spoon scope out the meat of the egg plant and place on a cutting board. Chop into small pieces and set aside.
Add virgin oil to a skillet and saute all vegetables. Add herbs and seasoning and the meat from the egg plant along with the chopped sausage.
Saute, adding a touch of white wine or wine seasoning before adding bread crumbs. Sprinke with parmesan cheese, stir again then set aside to cool for a few minutes.
Use a small baking dish, spray with vegetable oil, so the skins don’t stick, and place the eggplant shells close together. Take small spoonfuls of the stuffing and fill the shells.
They will be full, so make sure it all is packed in nicely.
Sprinke with parmesan cheese on top and place in a preheated oven at 350 degrees.
Bake for 30 – 40 minutes, check and sprinkle a bit of olive oil on top to keep the eggplant moist.
Remove and serve as a main dish or as a side to an entree.