Stuffed Eggplant

By the time I pull out the eggplant the sun is well situated below the sunset position on the hidden horizon.  There are two smudges of clouds above the houses blocking our view of the edge of the Earth.

Here is what I rummaged around the kitchen to find for this late dinner:

• 1 cup cooked rice
• 1 medium eggplant
• 1/2 cup cooked sausage
• 1/4 cup diced onion
• 1/4 cup diced red pepper
• 1 diced tomato
• about 1 tsp dried rubbed sage
• salt and pepper to taste
• grated Parmesan cheese *
• shredded jack cheese *

Pre-heat oven to 400ºF.  Place the whole eggplant in a casserole dish with 1/4 inch of water and roast for 10 minutes on each side.

Split the eggplant in half lengthwise and discard the water.  Scoop or cut out the flesh leaving some as a shell for the filling.  Dice the eggplant flesh and sauté with olive oil and sea salt.

Cook the onion until soft then add the red pepper for a minute.  Add the sausage, sage, tomato and Parmesan.  Turn off the heat and stir until the cheese is incorporated.  Mix with the rice.  Stuff the eggplant shells and top with the shredded cheese.

Return casserole to the oven until the cheese bubbles and the whole dish is hot.

* Note for Gluten-Free folks:  read labels of pre-shredded cheeses, they may contain a declumping additive that contains wheat gluten.  Usually blocks of cheese contain no gluten, it’s best to grate or shred your own cheese.

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