Rice-stuffed Eggplant

== Description ==
Makes 6 servings.
=== Ingredients ===
* 1 cup chopped Onion
* 2/3 cup chopped green pepper
* 2/3 cup chopped celery
* 2 tablespoons butter or margarine
* 1/2 cup uncooked rice
* 1 large Eggplant
* 1 28-ounce can peeled whole tomatoes, chopped
* 1 teaspoon salt
* 1 teaspoon basil
* 1/8 teaspoon ground black pepper
* 2 teaspoons worcestershire sauce
* grated Parmesan cheese or shredded Cheddar Cheese (optional )
*
== Directions ==
# Cook Onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.
# Meanwhile, cut Eggplant in half and scoop out pulp, leaving 1/2-inch shell. Cut pulp into small pieces and add to rice mixture. Stir in tomatoes, salt, basil, pepper and worcestershire sauce.
# Cover and simmer 20 minutes or until rice is tender. Spoon into Eggplant shells. Bake at 350 degrees 1 hour. Serve with Cheese, if desired.
Category:American Recipes
Category:Basil Recipes
Category:Cheddar Recipes
Category:Cheese Recipes
Category:Eggplant Recipes
Category:Eggplant Side Dish Recipes
Category:Green bell pepper Recipes
Category:Parmesan cheese Recipes