Provencal Stuffed Eggplants
The split eggplants are baked in the oven until soft. The pulp is scraped out of the skins and added to the other sautéd vegetables then divided between the egg
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Can opener
- Colander
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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