Mediterranean Stuffed Eggplant

Ingredients:

• 2 large eggplants
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cooked quinoa
• 1 can diced tomatoes
• ¼ cup pitted kalamata olives, chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a ½-inch shell, and chop the flesh.
2. Preheat the oven to 400°F (200°C).
3. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, and zucchini. Sauté until tender, about 5 minutes.
4. Add the chopped eggplant flesh and cook for another 5 minutes.
5. Stir in the cooked quinoa, diced tomatoes, olives, parsley, oregano, salt, and pepper. Cook for an additional 5 minutes, until heated through.
6. Place the eggplant shells on a baking sheet and fill them with the quinoa mixture.
7. Bake for 25-30 minutes, until the eggplants are tender and the filling is slightly golden.
8. Serve hot and enjoy!