Provencal Stuffed Eggplants

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> Provençal Stuffed Eggplants

> 2 small eggplants, 5 to 6 inches long (about 1-1/2 lbs)

> 1 medium onion, chopped (6 ozs)

> 2 cloves garlic, minced

> 1 tbsp olive oil

> 1 (14-1/2 oz) can tomatoes, drained and coarsely chopped

> 1/4 cup basil leaves, thinly sliced

> 1 tbsp balsamic or red wine vinegar

> 1/4 tsp freshly ground black pepper

> 1/4 tsp salt (optional)

> Heat oven to 350 deg F. Cut eggplants in half lengthwise. Spray cookie

> sheet with vegetable spray. Place eggplants cut side down on cookie

> sheet. Bake until tender when pierced with tip of knife, about 10 to

> 15 minutes. Remove pulp from eggplant, leaving 1/4-inch shell.

> Coarsely chop eggplant. Saute onion and garlic in oil in skillet over

> medium heat until tender, about 5 minutes. Add eggplant; continue to

> saute 3 to 4 minutes. Add tomatoes; cook 2 minutes. Stir in basil

> vinegar, pepper and salt. Spoon into eggplant shells; serve warm or

> at room temperature.

> Serve 4

> 94 Calories, 4g Fat, 3g Fiber, 15g Carbs, 2g Protein, 152mg Sodium

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> The American Diabetes Association Family Cookbook

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