Stuffed Eggplant or Zucchini Recipe

Ingredients

• 2 large eggplant or 2-3 large zucchini (1000 g)
• 1/2 cup (70 g) uncooked brown or long grain white rice
• 2 to 3 tablespoons (30-45 ml) olive oil
• 1 large onion (250 g) chopped
• 2 cloves (10 g) garlic minced
• 1 teaspoon (5 ml) red pepper flakes
• 1/2 lb (240 g) lean ground beef, pork, turkey or sausage
• 1 medium (150 g) tomato chopped
• 2 or 3 large eggs
• 1 tablespoon (15 ml) fresh Italian parsley minced
• 1 tablespoon (15 ml) fresh basil minced
• 2 teaspoons (10 ml) Kosher salt
• Fresh ground black pepper to taste
• 3 tablespoons (45 ml) grated Romano or Parmesan cheese
• 8-oz can (226 g) low sodium tomato sauce
• 1/2 cup (120 ml) red wine or water