2 tb Safflower oil
Lg Onion, finely chopped
Lg stalk Celery,chopped fine
2 x  Cloves Garlic, minced
Sm green bell Pepper, diced
2 x  Med Eggplants (1 lb each)
1 tb Chopped fresh Basil
1/4 c  Chopped fresh Parsley
1/2 ts Dried Thyme
1 ds Cayenne pepper
1/2 c  Dry whole-grain Bread Crumbs

1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if
necessary.)
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Preheat oven to 375 deg F.
Heat the oil in large skillet. Add the onion, celery, and garlic and saute
over low heat until the onion is translucent. Add the green pepper and
continue to saute until the onion is golden.
In the meantime, stem the eggplants and cut them in half lengthwise. With
a sharp knife, score each half several times lengthwise and across,
carefully removing the pulp. Leave a sturdy shell of about 1/4″ all around.
Chop the eggplant pulp and add it to the skillet mixture along with all
the remaining ingredients except the bread crumbs. Add a bit of water, just
enough to keep the mixture moist. Simmer, covered, over low heat until the
eggplant is tender, stirring occasionally. Stir in the bread crumbs.
Set the eggplant shells in an oiled shallow baking dish, which should be
of a size that they can be securely propped up against each other. Stuff
them, then bake for 30-40 minutes, or until the shells are tender but not
collapsed.