Ingredients
1 small eggplant1 medium ear sweet corn, husk removed1 small onion, finely chopped1 small tomato, chopped1 garlic clove, minced4-1/2 teaspoons canola oil2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon minced fresh oregano1/4 teaspoon pepper1/2 cup water1/3 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.
