Ingredients
- 2 small eggplants, halved lengthwise
- 1 Tbsp. olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (14 oz.) can diced tomatoes, drained
- ¼ cup packed chopped fresh basil
- 1 Tbsp. balsamic vinegar
- ¼ tsp. pepper
- ¼ tsp. salt
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Instructions
- Preheat oven to 350ºF. Coat a baking sheet with nonstick spray.
- Place eggplants cut side down on the baking sheet. Bake until tender (10-15 minutes). Scrape the pulp from the eggplant, reserving the shell. Coarsely chop the pulp.
- While eggplant is baking, heat oil in a frying pan over medium heat. Sauté the onion and garlic until tender (5 minutes).
- Add the eggplant pulp and tomatoes and cook until eggplant is fully soft (3-5 minutes). Stir in the basil, vinegar, pepper, and salt.
- Spoon the mixture into the eggplant shells and return to the oven to heat through (5-10 minutes).