Stuffed Eggplant

Ingredients

• 2 cups uncooked rice
• 1 small bunch finely chopped parsley
• 1 large chopped onion
• Few leaves of chopped green mint
• 2 large finely chopped tomatoes
• Salt and pepper to taste
• 1/2 cup olive oil
• 4 small eggplant
• 1 large can of tomato juice
• Cooking spray

Instructions

1. 1
   Preheat oven to 400°. Mix all ingredients except the eggplant and juice and set aside.
2. 2
   Scoop out the insides of the eggplant to form a boat or hollow casing. Stuff with stuffing mix. Line in a medium greased baking dish or roasting pan. Pour tomato juice over vegetables.
3. 3
   Bake for 30 minutes. Reduce heat to 350° for 1-2 hours or until done.
4. 4
   Note: You may substitute bell peppers or zucchini for the eggplant.