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Stuffed Eggplant
Ingredients
  • 1 medium eggplant
  • 1 cup water
  • 1 tablespoon olive oil
  • 6 ounces boneless, skinless chicken breast, cut into strips ½ inch wide and 2 inches long
  • ¼ cup chopped onion
  • ½ cup chopped red, green or yellow bell peppers
  • 1 cup canned unsalted tomatoes, drained except for ¼ cup liquid
  • ¼ cup chopped celery
  • 1 cup sliced fresh mushrooms
  • ¾ cup whole-wheat bread crumbs
  • Freshly ground black pepper, to taste
Note: Ingredients may have been altered from the original.
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