1 red bell pepper, chopped
1/2 red onion, chopped
1 C basil, chopped
3/4 C sundried tomatoes in olive oil
4-6 cloves of garlic, minced
2 TBSP balsamic vinegar
Preheat oven to 350 degrees. Cut eggplant in half and carve out the meat in cubes, creating "bowls."
Heat 5 tbsp of olive oil in a large saute pan. Add eggplant, red pepper, and onion. Saute vegetables for 5-8 min. Add basil, sundried tomatoes, garlic, and balsamic vinegar. Cook until tender, stirring frequently.
Add vegetable mix back into the shells of the eggplant and bake baking dish for 25 min.