It’s been freeeezing here in Boston lately. Wrap your scarf around your face so only your eyes show kinda freezing. It’s a cute look. And with that cold comes a natural craving for warm, hearty comfort food. But in an effort not to pack on the lbs as we hibernate, we took an old favorite – stuffed shells – and tried a more veggie-filled alternative. These stuffed “shells” use eggplant instead of pasta shells and are just as satisfying – even our pasta-loving anonymous taste tester agreed. We were almost mad when our bridezilla older sister came over for dinner and cleaned up our leftovers ;). This recipe serves four.
2 large eggplants
4 ounces roasted red/yellow peppers (we cheated and used Trader Joe’s delish jarred peppers)
12 ounces tomato sauce (homemade, or cheat like us with your fav canned pasta sauce)
4 ounces ricotta cheese
8 kalamata olives, pitted and diced
1 tbs oregano
1 tbs parsley
Preheat oven to 400 degrees
Slice eggplant lengthwise into thin strips
Bake sliced eggplant for ~15 minutes
Mix ricotta cheese, olives, oregano and parsley
Spoon 1 tablespoon of cheese mixture on to the end of each eggplant slice, roll up
Place eggplant rolls in a baking dish, seam down
Top with tomato sauce and roasted peppers and bake for 10-15 minutes
Remove and serve!