Southern Cheese Stuffed Eggplant

My dinner tonight was determined by a recipe I picked up at Brad's Produce Stand, and the lady behind the counter who claimed it was delicious.

Southern Cheese Stuffed Eggplant

Ingredients:

• 2 eggplants cut in half lengthwise
• ½ cup chopped candy onions
• ½ cup chopped green peppers
• ½ cup butter
• 2 tomatoes pelled, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 8 oz package sharp cheddar cheese, shredded
• 1 ½ cups bread crumbs

Directions:
Heat oven to 350F. Scoop out interior of eggplants, leaving ½ inch shell. Cube scooped out interior and reserve. In a large fry pan, cook onion and green peppers in ¼ cup butter on medium-low heat 5 minutes. Add tomatoes, salt, pepper and reserved cubed eggplant. Cook 5 minutes. Drain liquid from vegetables. Stir in cheese and ½ cup bread crumbs. Spoon mixture into eggplant shell and place in a 13 x 9 inch baking dish. Toss remaining bread crumbs with ¼ cup melted butter and sprinkle on top of stuffed eggplants. Bake at 350F for 30 minutes.

This dish was surprising delicious! None of the flavors were overpowering, and I was extremely pleased. I also learned how to peel a tomato. Too cool.