Baby red Potatoes with Tomato, Eggplant and Pepper Filling
(from Lucianolinda’s recipe box)
Serve as an hors d’oeuvre or side dish. Use any extra filling on pasta or sautéed chicken or in crepes or omelets
Source: Better Homes and Gardens
Categories: Vegetables- potatoes
Ingredients
- 2 Tbsp. olive oil
- 1 small onion, very finely chopped
- 1 medium eggplant, peeled and cut into 1/8 inch dice
- 1 red bell pepper, seeded and cut into 1/8 inch dice
- 1 green bell pepper, seeded and cut into 1/8 inch dice
- 2 lb. tomatoes, peeled, seeded and finely chopped
- 2 medium garlic cloves, minced
- 2 Tbsp. finely chopped fresh basil
- 1/4 tsp. black pepper
- 2 lb. (16 to 24) baby red potatoes, scrubbed
- 2 Tbsp. vegetable oil
- 2/3 cup grated Parmesan cheese
Directions
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In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the eggplant and saute 5 to 7 minutes more. Add the peppers and saute about 5 minutes more, stirring frequently.
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Stir in the tomatoes, garlic and basil and cook until thick, 5 to 10 minutes, stirring frequently. Stir in the salt and pepper and set aside.
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Preheat the oven to 475 degrees.
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Place the potatoes on a baking sheet and bake them until cooked through and slightly crisp, 45 to 50 minutes. Let them cool. Cut them in half and, with a small spoon, scoop out their pulp (reserve it for another recipe), leaving shells about 1/4 inch thick.
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Brush the potato shells with the vegetable oil and place them upside down on the baking sheet. Bake for 10 to15 minutes more, until crisp.
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Sprinkle the inside of each shell with a little Parmesan cheese. :Generously spoon the filling into the shells and top them with more Parmesan. Arrange the potatoes on the baking sheet.
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Reduce the oven temperature to 425 degrees. Bake the potatoes for 10 to 15 minutes more, until heated through.