Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1/2 medium eggplant; 1 tablespoon of chopped green pepper; 1 tablespoon of chopped red pepper; 1/2 teaspoon of chopped fresh parsley; 1 large tomato leaf

1
1/2 medium eggplant
2
1 tablespoon of chopped green pepper
3
1 tablespoon of chopped red pepper
4
1/2 teaspoon of chopped fresh parsley
5
1 large tomato leaf

Ingredients

1
1/2 medium eggplant
2
1 tablespoon of chopped green pepper
3
1 tablespoon of chopped red pepper
4
1/2 teaspoon of chopped fresh parsley
5
1 large tomato leaf

Directions

1
Cut the eggplant in half lengthwise
2
Remove the pulp with a plastic or stainless steel spoon, leaving only the skin
3
Chop the pulp well and combine it with the peppers and parsley
4
Season to taste
5
Place the mixture back into the skin and put it in a baking dish
6
Cover with a tomato leaf and bake at moderate temperature for 1 hour
7
Let it rest for about 30 minutes.