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
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.