Stuffed Eggplant (Aubergine) - cooking recipe

Ingredients

1 red pepper, chopped
1 green pepper, chopped
1 large turnip, chopped
1 lb fresh white mushroom, sliced
1 large onion, chopped
1 shallot, minced
1 large eggplant
2 large zucchini, chopped
1/3 cup breadcrumbs
1/3 cup grated locatelli cheese
1 tablespoon olive oil

Preparation

Cut eggplant in half length-wise.
Carefully scoop out flesh leaving 1/2-inch on bottom and sides.
Chop up flesh and place into a colander in sink; toss with 1/4 C salt.
Top with a heavy bowl or pot and let stand for 30 minutes.
After 1/2 hour, rinse the chopped eggplant thoroughly with cold water; drain well.
Heat large skillet or pot; add oil.
Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
Add peppers, eggplant, zucchini, and mushrooms.
Cook 5-10 minutes over medium heat.
Drain mixture.
Add bread crumbs and cheesel mix thoroughly.
Fill each eggplant half with mixture.
OPTIONAL: Top with additional grated cheese.
Bake at 350\u00b0 for 25 minutes.