Ingredients

• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 large turnip, chopped
• 1 lb fresh white mushroom, sliced
• 1 large onion, chopped
• 1 shallot, minced
• 1 large eggplant
• 2 large zucchini, chopped
• 1/3 cup breadcrumbs
• 1/3 cup grated locatelli cheese
• 1 tablespoon olive oil

Instructions

1. Cut eggplant in half length-wise.

2. Carefully scoop out flesh leaving ½-inch on bottom and sides.

3. Chop up flesh and place into a colander in sink; toss with ¼ C salt.

4. Top with a heavy bowl or pot and let stand for 30 minutes.

5. After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.

6. Heat large skillet or pot; add oil.

7. Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.

8. Add peppers, eggplant, zucchini, and mushrooms.

9. Cook 5-10 minutes over medium heat.

10. Drain mixture.

11. Add bread crumbs and cheesel mix thoroughly.

12. Fill each eggplant half with mixture.

13. OPTIONAL: Top with additional grated cheese.

14. Bake at 350° for 25 minutes.