4 Servings
1 T olive oil
3/4 c onions, chopped
2 lg cloves garlic, minced
1 lg peeled tomato, coarsely
-chopped
2 1/2 T fresh parsley, chopped
2 t fresh basil, chopped
1 1/2 t fresh thyme, chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
Yields: 1 cup
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