Stuffed Eggplant Provençale

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== Description ==
Makes 6 servings.
== Ingredients ==
* 3 medium eggplants
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped green bell pepper
* 2 tablespoons butter or margarine
* 2 cups cooked rice
* 2 cups diced cooked chicken
* 1 x 14½ to 16-ounce can tomatoes (2 cups)
* 1 teaspoon salt
* ½ teasoon ground black pepper
* 1 teaspoon sweet basil
* 1 teaspoon thyme leaves
* 1 cup grated Monterey jack cheese
== Directions ==
# Cut a slice off top of eggplants. Scoop out pulp, leaving ¼-inch shell. Cut pulp into small cubes; cover with water and parboil about 5 minutes. Drain; set aside.
# Cook onion, celery and green pepper in butter until soft but not brown.
# Add rice, chicken, tomatoes, salt, pepper, basil and thyme. Heat, stirring occasionally, about 2 to 3 minutes.
# Fill eggplant shells.
# Spoon any extra eggplant mixture into a small casserole.
# Arrange eggplants in shallow pan; bake at 350 °F for 2 minutes.
# Sprinkle with Cheese and bake 5 minutes longer.
Category:Chicken Recipes
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Jack cheese Recipes
Category:Side Dish Meat Recipes
Category:Rice Recipes
Category:Tomato Recipes