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 14-1/2 to 16-ounce can tomatoes (2 cups)
 * 1 teaspoon salt
 * 1/2 teasoon ground black pepper
 * 1 teaspoon sweet basil
 * 1 teaspoon thyme leaves
 * 1 cup grated Monterey jack Cheese

Directions
Cut a slice off top of Eggplants. Scoop out pulp, leaving 1/4-inch shell. Cut pulp into small cubes; cover with water and parboil about 5 minutes. Drain; set aside.

Cook Onion, celery and green pepper in butter until soft but not brown. Add rice, Chicken, tomatoes, salt, pepper, basil and thyme. Heat, stirring occasionally, about 2 to 3 minutes. Fill Eggplant shells.

Spoon any extra Eggplant mixture into a small casserole. Arrange Eggplants in shallow pan; bake at 350 degrees for 2 minutes. Sprinkle with Cheese and bake 5 minutes longer.