RATATOUILLE-STUFFED PEPPERS
(Makes 8 servings)
4 large bell peppers
1/4 cup (50 ml) olive oil
1 small eggplant, diced
1 sweet onion, thinly sliced
1 clove garlic, minced
1 large tomato, coarsely chopped
1 cup (250 ml) sliced fresh mushrooms
1/2 tsp. (2 ml) each dried basil, oregano and salt
Black pepper and hot pepper sauce, to taste
1 zucchini, sliced lengthwise and cut into 1/2 -inch (1-cm)) chunks
1/4 cup (50 ml) grated Parmesan cheese (optional)
1. Preheat oven to 180 C (350 F). Cut peppers in half lengthwise. Remove seeds and membranes without cutting through shell. Place halves in a 13-by-9-inch (3-l) rectangular glass dish, cover with vented plastic wrap and microwave on high for 4 to 5 minutes or until peppers are crisp-tender.
2. Immerse peppers in an ice-water bath to stop cooking process; drain and set aside with cut sides up.
3. Heat oil in a large skillet over medium heat. Add eggplant and onion and continue to cook, stirring occasionally, until soft, about 10 minutes. Add garlic, tomato, mushrooms, basil, oregano, salt, black pepper and hot sauce and cook, stirring, until mushrooms are tender and mixture is fragrant, about 5 minutes. Add zucchini and cook, stirring occasionally, 5 minutes more or until crisp-tender.
4. Spoon mixture into prepared pepper halves and sprinkle each half with about 1 tsp. (5 ml) grated cheese, if desired. Bake for 15 minutes or until mixture cheese is begins to bubble. Serve.
