Happy New Years, Part 2

Stuffed Eggplant

Ingredients:

1 cup cooked brown rice

2 medium eggplants, sliced lengthwise

1 medium onion, small dice

1 stalk celery, small dice

1 medium red pepper, small dice

2 cloves garlic, minced

1/4 cup basil leaves

1 tsp.  Raw Agave

Salt and pepper to taste

Scoop out the flesh of the eggplants, leaving a 1/4 " thick shell. Coarsely chop the pulp and  and set aside.
Preheat oven to 350
Place the onion, red pepper, and celery in a hot dry pan and saute for about 7 minutes or until the vegetables start to brown. add water 1 Tbsp at a time,to keep the veggies from sticking. Add the garlic and eggplant pulp and cook until the eggplant is tender. Add the rice and basil to the mixture and season with salt and pepper.
Divide the mixture evenly between the shells and place in a baking dish and cover with foil Bake for 40 minutes.

Adapted from The Forks Over Knives Cookbook