From Jane

eggplant provencal -- 5 points (or less)

This is adapted from the Moosewood International Cookbook. There
are a lot of ingredients, but it's actually easier to make than it
seems -- you can have the whole dish done in about 45 minutes. I
have never had this dish go wrong and it is always a hit. Sorry I
don't have exact nutrition info as I do the recipe from memory now
and don't have the cookbook handy (but I've slimmed the recipe
down significantly in fat and calories anyway).


2 large eggplants
one large onion, chopped
LOTS of garlic, to taste, pressed
1 large bell pepper, red or green, chopped
1 yellow or green zucchini, choppped
1 carrot, chopped
1/2 cup frozen corn
2 tbsp. pine nuts
1/4 cup black currants
bread crumbs -- low fat or fat free -- you can make your own or use
pinch of salt
black pepper
fresh or dried basil
olive oil
part skim mozarella cheese
28 oz. can of crushed tomatoes, or 6-8 fresh tomatoes, peeled and
one small onion
MORE garlic!

Preheat oven to 450. Slice two large eggplants in half lengthwise,
spray with Pam or other oil spray, and cook 15-20 minutes face
down on a baking tray until soft.

Meanwhile, prepare filling.
Saute onions and garlic in 1 tbsp olive oil. Add, carrots, zucchini,
and carrot and saute until just tender. Add water if begins to stick.
Add corn, pine nuts, currants, herbs, and salt and pepper and saute
for one more minute.

Take eggplant with cut side face up, and usie a spoon push the
flesh off too the sides. Put filling in the cavity. Put filling in cavity.
Top with thin layer of breadcrumbs (no more than 1/4 cup per
serving), and then 1 oz. of shredded mozarella. [Note to make your
own lowfat breadcrumbs, just crumble bread, toss with a bit of
garlic and herbs, and toast in the oven on a nonstick pan for a few
minutes until a little dried out]. Bake for 30-40 minutes until bread
crumbs are browned, cheese is melted, and everything is sizzling

While baking, make tomato sauce topping -- I like to make my own
by chopping small onion and garlic, sauteeing with Pam and a little
water, and then add peeled chop fresh tomatoes, more
basil and rosemary, a wee bit of salt and a lot of pepper, and
simmer for about 20 minutes. But you can also just heat up a can
of crushed tomatoes, and if you get them Italian style you don't
even have to add herbs.

When the eggplant is done cooking, just top with tomato sauce,
and you're done. Goes nice with a small side of pasta -- you can
just serve the eggplant and tomato sauce right on top of the pasta
-- and a salad.

Points per serving depends a lot on how much oil, nuts, and cheese
you use -- if you use just 1 tbsp of oil for the filling for the whole
recipe and 1 oz. of cheese per serving as recommended, it works
out to about 5 points per serving -- you can lower it to 4 if you use
half the cheese, and 3 if you leave out the breadcrumbs.