Stuffed Eggplant

Title: Stuffed Eggplant
  Categories: Armenian
       Yield: 4 servings
 
       1 c  Rice
       1 md Eggplant
     1/4 c  Oil
       1    Tomato,diced
       1    Green pepper,diced
       1 sm Onion,minced
       1    Garlic clove,minced
            Salt to taste
            Pepper to taste
     1/4 t  Basil
       2 T  Butter
 
   Cook rice according to package directions. Cut eggplant in half
   lengthwise, and scoop out the center from each half, leaving a 1/2″
   shell. Dice the eggplant meat.
  
   Place eggplant shells cut side down in a large skillet with about 1/2″
   boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  
   Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
   garlic until tender. Add cooked rice and seasonings, and stir to
   combine. Stuff mixture into the eggplant shells and dot with butter.
  
   Bake in a preheated, 350'F. oven about 35 minutes or until eggplant
   shells are tender. Makes two main dish servings.