10 minutes
Cook Time
25 minutes
Cooking Level


  • 2 Pure Flavor® Purple Baby or Graffiti Eggplants
  • 2 Pure Flavor® Sweet Bell Peppers, chopped, color of your choice
  • ¼ cup Pure Flavor® Beefsteak Tomatoes, finely diced
  • 1-2 garlic cloves, minced
  • ½ cup cheddar cheese, finely shredded 2 tbsp. olive oil
  • 2-3 tbsp. fresh parsley, chopped
  • Salt and pepper, to taste


Step 1

Preheat oven to 375°F.

Step 2

Halve baby eggplant, lengthwise. Scoop out inner eggplant, chop and set aside. Heat 1 tbsp. of olive oil over medium heat. Cook eggplant shells cut side down until bitemned lightly.

Step 3

Remove eggplant shells, in the same pan, add tomatoes and peppers and cook until slightly softened.

Step 4

Add chopped eggplant and garlic to mixture, cook 5-8 minutes more until softened. Add 1 more tbsp. of olive oil or water if mixture gets too dry. Season with salt and pepper to taste. Stuff eggplant shells with mixture.

Step 5

Add cheese on top.

Step 6

Bake for 20 - 25 minutes. Garnish with chopped parsley (optional).

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