Rice-stuffed Eggplant

Description
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Ingredients

 * Yield: Makes 6 servings.
 * 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)
 * 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
Cook onion, green pepper and celery in butter in large skillet. Push vegetables to one side. Add rice and cook, stirring, until golden brown.

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. 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.