2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve
eggplants lengthwise. Scoop out centers to make boats. Chop
scooped
out eggplant pulp; put into a large mixing bowl. Add scallions,
garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint
and
parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive
oil.
Place boats in a baking dish. Pour chicken broth and remaining
olive
oil into dish, around the boats. Cover and bake in a preheated
325F
oven for 45 minutes, or until eggplant is tender. Garnish with
freshly ground black pepper, Kalamata olives and feta cheese.
