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Eggplant Cornucopia Two Stars

Eggplant Cornucopia

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

2 large ripe eggplants
3 Tbsp. extra-virgin olive oil, divided
1 (5 oz.) pkg. diced red onion
1/2 red or orange bell pepper
1 small zucchini
11/2 tsp. minced jarred garlic
2 Tbsp. tomato paste
1 (14.5 oz.) can diced fire-roasted tomatoes
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes, or to taste
1 (14 oz.) pkg. extra-firm tofu, drained
1/2 cup fresh basil leaves, plus a few for garnish
8 pitted Kalamata olives
1 Tbsp. capers
1/2 tsp. freshly ground black pepper

directions:

1. Preheat oven to 450 degrees F. Remove eggplant stems and cut each eggplant in half lengthwise. Carefully scoop out middle with a spoon, leaving 1/4 to 1/2 inch from the skin; set scooped flesh aside (there should be about 1 1/2 cups). Brush all sides (inside and out) of eggplant halves with 1 Tbsp. of the oil and place facedown on a baking sheet. Bake 10 minutes, then carefully turn, drizzle with another 1 Tbsp. olive oil, and bake 15 more minutes.
2. While eggplants bake, heat remaining 1 Tbsp. oil in a large stockpot or Dutch oven over medium-high heat. Add onion and saute, stirring occasionally. Chop bell pepper into 1/2-inch pieces and add to onions. Chop scooped eggplant flesh and zucchini into 1/2-inch cubes and add to the onions, stirring to distribute the vegetables. Cook 5 minutes, stirring occasionally.
3. Add garlic, tomato paste, tomatoes, oregano, and red pepper flakes. Cut tofu into 1/2-inch cubes and add. Lower heat to medium, cover, and cook 20 minutes, stirring occasionally.
4. While vegetables cook, thinly slice the 1/2 cup basil leaves and chop the olives. After 20 minutes, remove vegetables from heat and add basil, olives, capers, and black pepper; stir to distribute. Vegetables should be tender, but should still hold their form. 5. Remove eggplant from oven and carefully transfer each half to 4 plates. Spoon in the filling, garnish with basil leaves if desired, and serve. Any extra filling can be served in a bowl on the side.
Source: Hannaford fresh Magazine, September - October 2014

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Quantity Ingredients coupon
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2 large ripe eggplants  
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3 Tbsp. extra-virgin olive oil, divided  
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1 (5 oz.) pkg. diced red onion  
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1/2 red or orange bell pepper  
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1 small zucchini  
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11/2 tsp. minced jarred garlic  
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2 Tbsp. tomato paste  
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1 (14.5 oz.) can diced fire-roasted tomatoes  
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1 tsp. dried oregano  
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1/4 tsp. crushed red pepper flakes, or to taste  
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1 (14 oz.) pkg. extra-firm tofu, drained  
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1/2 cup fresh basil leaves, plus a few for garnish  
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8 pitted Kalamata olives  
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1 Tbsp. capers  
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1/2 tsp. freshly ground black pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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