What's in the fridge?

Thank you @martascooking for cooking with me today! This is a special recipe from my grandma that makes me happy to share it with you. 

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We often made it together so it brings back good times, especially when it starts warming the kitchen with aromas. Smells are such a strong sense that it takes me right back to being in the kitchen with her. 

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(Makes 12)

• 2 large eggplants
• 1/4 cup (60ml)olive oil, divided in halves
• 3 cloves garlic, minced
• 1/2 onion, sliced
• 1 red or green bell pepper, or combination of both, cut in 1-inch (2.5cm) strips
• 2 tomatoes, chopped
• 1 8-oz (238 ml) can no salt tomato sauce, divided in halves
• 1/8 teaspoon salt and pepper
• Parsley for garnish

Baking tray

• 9″ X 13″ (33 x 23 x 5 cm) Baking dish
• Medium to large sauté pan

1. Preheat the oven to 450 F (232.2 C). Wash and cut the eggplants in half, then each half in thirds. You should end with 12 eggplant spears in total. Place the eggplant spears on a baking tray and brush with 2 Tablespoons olive oil. Place in the oven for 15-20 minutes, or until fork tender. 

2. While eggplants are baking, prepare the filling. Chop the garlic, onions, tomatoes, and bell pepper. In a medium to large sauté pan, heat 2 Tablespoons olive oil and place all garlic, onions, and peppers on medium heat for 5-7 minutes, or onions become tender. Then add tomatoes and cook another 2-3 minutes, or until most liquid has evaporated. Set aside to cool.

3. When the eggplants are done, place eggplants in 13″ X 9″ baking dish. Slice each eggplant spear vertically with a fork and knife, being careful not to cut through the skin. Pry open and fill with 2-3 Tablespoons filling. 

4. Cover stuffed eggplant with 1/2 of the tomato sauce. Either cover with plastic wrap and place in the refrigerator overnight, or set oven to 350 F (176.6 C) to bake. Before serving, uncover plastic wrap, place the remaining tomato sauce on eggplant and bake at 350 F for 30 minutes. Garnish with snipped parsley.

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Pair with hummus, tabuli, or tzatziki for a full meal.