Stuffed Eggplant - cooking recipe

Ingredients

1 (2 lb.) eggplant
6 Tbsp. butter or margarine
1/4 tsp. finely minced garlic
1/2 c. diced celery
1/4 c. coarsely shredded carrots
1/4 c. chopped onions
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. oregano leaves
1/3 c. sliced stuffed olives
1 c. toasted croutons
1/2 c. chopped tomatoes, fresh or canned

Preparation

Cut eggplant in half lengthwise.
Parboil 25 minutes.
Cool and scoop out pulp to 1/4-inch of skin.
Cut pulp in cubes.
Melt butter or margarine in medium skillet.
Add garlic, celery, carrots and onion.
Cook until onion is transparent.
Blend in eggplant pulp and other ingredients.
Spoon mixture into eggplant shell.
Place in buttered baking dish and bake at 400\u00b0 for 20 minutes.
Serves 6.