Red capsicums are the colour of Summer. They reduce swelling and distention and promote circulation. Both eggplants and capsicums are good for the digestive system, but avoid eggplant in excessive amounts.
- 4 eggplants
- Pinch of salt
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic
- 2 red capsicums, chopped
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 3 tablespoons chopped parsley
- 1 small handful of sultanas
- Juice of a juicy lemon
- Cut eggplants in two length-ways and scoop out flesh. Slice flesh, add the salt and put aside. Salt inside of shells and leave aside.
- Preheat the oven to 180 C.
- In a non-stick pan, add one teaspoon of olive oil, saute the onion and garlic, then add capsicum. Cook for a few minutes, then add bay leaf, cinnamon and parsley. Cook gently for 5 minutes, and leave aside in a bowl.
- Rinse the salt from the eggplant flesh and shells. Leave moisture on the flesh but dry the shells. Saute the eggplant flesh with a tablespoon of oil and a dash of water. Add to the bowl with other cooked ingredients and sultanas and mix.
- Pack the mixture into the eggplant shells. Oil a baking dish and brush top of mixture with oil. Make sure the baking dish is small enough so the shells are squished in together for support. Pour a blend of lemon juice and the remaining oil and water into the baking dish so the water comes almost to the top of the shells. Bake until the eggplants are soft, which will be about 40 minutes.
Retrieved from: ‘Food for the Seasons’ Professor Lun Wong & Kath Knapsey