Eggplant Nicoise

Makes 4 servings

Ingredients

2 medium eggplants
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped green bell pepper
2 garlic cloves, minced
5 ounces lean ground beef (10% or less fat)
3 cups canned whole Italian tomatoes (no salt added), chopped
6 large or 10 small black olives, pitted and chopped
1 1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
Freshly ground black pepper, to taste
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

Preheat oven to 400o F. Cut eggplants lengthwise into halves. With serrated
spoon, scoop out eggplant pulp, leaving 1/2" shells. Chop pulp; set aside. Place
eggplant shells, cut-side down, onto nonstick baking sheet. Bake 10 minutes;
turn shells over. Bake 10 minutes longer, until shells are just tender. Remove from
oven; set aside. Leave oven on. Meanwhile, in large nonstick skillet, heat oil; add
onions, bell pepper and garlic. Cook over medium-high heat, stirring frequently,
5 minutes, until vegetables are softened. Add beef; cook, stirring to break up
meat, 3-4 minutes, until no longer pink. Add tomatoes, olives, oregano, black
pepper and reserved eggplant pulp; bring mixture to a boil. Reduce heat to low;
simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened
and flavors are blended. Spoon one-fourth of beef mixture into each eggplant shell;
sprinkle evenly with cheese. Bake 15 minutes, until slightly crispy.
Serve warm or at room temperature.

SERVING SIZE:  1 stuffed eggplant half

POINTS:  4.5

SELECTIONS:  1 Fat, 5 1/2 Vegetables, 1 Protein, 10 Optional Calories

PER SERVING: 241 Calories, 9 g Total Fat, 2 g Saturated Fat,
23 mg Cholesterol, 425 mg Sodium, 32 g Total Carbohydrate,
7 g Dietary Fiber, 14 g Protein, 194 mg Calcium