Stuffed eggplant and peppers is common in Provence, where these vegetables are plentiful. The eggplant and peppers are stuffed with meat, onions, garlic, tomato, herbs and olive oil, which makes this a light, healthy and delicious dish. I use ground turkey meat for my stuffing. This makes the dish even lighter and healthier than it usually is (the meat of choice is usually porc). Stuffed eggplant and peppers is easy to make and inexpensive. I bought all ingredients at Trader Joe’s and it cost me $12, which is very inexpensive for a delicious meal, that feeds 4 adults!
Preheat oven to 480 degrees Fahrenheit. Chop the onion, garlic cloves and tomato.
Cut the eggplant in half. Make incisions on the inside of the eggplant as pictured (this allows the eggplant to bake evenly).
Cut the red peppers in halves, and empty them as pictured. Drizzle the eggplant and peppers with olive oil, and bake for 30 minutes.
In the meantime, cook the chopped onion with olive oil in a skillet, on medium to low heat, for about 15 minutes. (Make sure you don’t burn the onions). After about 5 minutes, add the ground turkey. Then, add the chopped tomato and the chopped garlic. Mix, and season with salt and pepper. Continue cooking on low-medium heat until the meat is fully cooked.
Once the eggplant is done baking, remove it from the oven, and with a spoon, remove the inside of the eggplant (this should be very easy to do, now that the eggplant is baked). Add the inside of the eggplant to your meat-tomato-onion mixture in the skillet. Mix, and cook for 1–2 minutes. Once you are done cooking, pass everything you cooked in the skillet through a strainer, to remove any excess water. Add a whisked egg, and mix. Add the rosemary cut in little pieces, mix, and fill your eggplant and peppers with the filling.
Place the stuffed eggplant and peppers back in the oven (oven should still be at 480 degrees Fahrenheit), and let them bake for 10 minutes. Once done, drizzle with olive oil and serve warm.