Stuffed Eggplant Provençale

Description
Makes 6 servings.

Ingredients

 * 3 medium eggplants
 * 1 cup chopped onion
 * 1 cup chopped celery
 * 1 cup chopped green bell pepper
 * 2 tablespoons butter or margarine
 * 2 cups cooked rice
 * 2 cups diced cooked chicken
 * 1 x 14½ to 16-ounce can tomatoes (2 cups)
 * 1 teaspoon salt
 * ½ teasoon ground black pepper
 * 1 teaspoon sweet basil
 * 1 teaspoon thyme leaves
 * 1 cup grated Monterey jack cheese

Directions

 * 1) Cut a slice off top of eggplants. Scoop out pulp, leaving ¼-inch shell. Cut pulp into small cubes; cover with water and parboil about 5 minutes. Drain; set aside.
 * 2) Cook onion, celery and green pepper in butter until soft but not brown.
 * 3) Add rice, chicken, tomatoes, salt, pepper, basil and thyme. Heat, stirring occasionally, about 2 to 3 minutes.
 * 4) Fill eggplant shells.
 * 5) Spoon any extra eggplant mixture into a small casserole.
 * 6) Arrange eggplants in shallow pan; bake at 350 °F for 2 minutes.
 * 7) Sprinkle with Cheese and bake 5 minutes longer.