Stuffed eggplant

Ingredient:

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil2 T Butter

Preparation:

Cook rice according to package directions. Cut eggplant in halflengthwise, and scoop out the center from each half, leaving a 1/2"shell. Dice the eggplant meat.Place eggplant shells cut side down in a large skillet with about 1/2"boiling, salted water. Cover and steam 3 minutes. Drain and reserve.Heat oil and cook diced eggplant, tomatoes, green pepper, onion andgarlic until tender. Add cooked rice and seasonings, and stir tocombine. Stuff mixture into the eggplant shells and dot with butter.Bake in a preheated, 350'F. oven about 35 minutes or until eggplantshells are tender. Makes two main dish servings.