Cat Cora’s Stuffed Eggplant with Tomatoes, Mushrooms, Peppers and Balsamic

INGREDIENTS

1 large eggplant

1/2 onion diced

3 garlic cloves minced

1/3 cup roasted red peppers roughly chopped

1/2 cup cherry tomatoes, halved

1 cup Mushrooms sliced

1/2 teaspoon dried oregano

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup balsamic vinegar

INSTRUCTIONS

Preheat the oven to 400°F

Cut the eggplant in half length wise, and carefully hollow out each half. Roughly chop the removed flesh.

In a large skillet, heat the olive oil over medium high heat. Add the onion sauté until tender, about 5-6 minutes.

Add the chopped eggplant, mushrooms, and garlic. Cook until the eggplant is tender, about 7-8 minutes.

Add oregano, salt and pepper.

Stir in the roasted red peppers and cherry tomatoes remove the skillet from the heat.

Place the eggplant halves in a baking dish and stuff them w the skillet mixture. Drizzle a little olive oil on top and bake for 30-35 minutes until tender.

Meanwhile add the balsamic vinegar to a small sauce pan. Bring to a low simmer and cook until it has thickened and reduced by about half, about 10-12 minutes.

Remove the eggplants from the oven and top with the balsamic reduction and additional basil before serving.