Sicilian Roast Stuffed Eggplant

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 medium size eggplants

1/4 cup extra virgin olive oil (EVOO)

1 medium onion, chopped

4 cloves garlic, finely chopped

2 ribs celery, chopped

1 cubanelle pepper, seeded and chopped

1 roasted red pepper, chopped

Salt and pepper

A handful of pine nuts, lightly toasted

2 tablespoons capers

A handful of green Sicilian olives, coarsely chopped

1 can San Marzano Italian whole plum tomatoes (28 ounces)

1 cup basil leaves (about 20), torn or chopped

1 pound fresh mozzarella or smoked mozzarella

Crusty bread, for passing at the table

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