Creole Stuffed Eggplant (Aubergine) - cooking recipe

Ingredients

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

Preparation

Preheat oven to 375 degrees F.
Heat the butter and olive oil together in large skillet.
Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
Add the diced bell pepper and continue to saute until the onion is golden.
In the meantime, stem the eggplants and cut them in half lengthwise.
With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
Leave a sturdy shell of about 1/4\" all around.
Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
Add a bit of water, just enough to keep the mixture moist.
Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
Stir in the bread crumbs.
Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
Serve with a bit of grated Parmesan for garnish.
Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.