Rice-stuffed Eggplant

Description
Makes 6 servings.

Ingredients

 * 1 cup chopped onion
 * 2/3 cup chopped green pepper
 * 2/3 cup chopped celery
 * 2 tablespoons butter or margarine
 * 1/2 cup uncooked rice
 * 1 large eggplant
 * 1 28-ounce can peeled whole tomatoes, chopped
 * 1 teaspoon salt
 * 1 teaspoon basil
 * 1/8 teaspoon ground black pepper
 * 2 teaspoons Worcestershire sauce
 * grated Parmesan cheese or shredded Cheddar cheese (optional )

Directions

 * 1) Cook onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.
 * 2) Meanwhile, cut eggplant in half and scoop out pulp, leaving 1/2-inch shell. Cut pulp into small pieces and add to rice mixture. Stir in tomatoes, salt, basil, pepper and Worcestershire sauce.
 * 3) Cover and simmer 20 minutes or until rice is tender. Spoon into eggplant shells. Bake at 350 degrees 1 hour. Serve with cheese, if desired.