Ingredients
2 cups cubed eggplant1 medium zucchini, chopped3/4 teaspoon salt, divided1 small onion, chopped3 garlic cloves, minced4 teaspoons olive oil2 large tomatoes, chopped1/4 teaspoon pepper4 medium green peppers4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram1 can (8 ounces) tomato sauceTOPPING:3 tablespoons panko bread crumbs2 tablespoons grated Parmesan cheese1 tablespoon olive oil1/8 teaspoon cayenne pepper
Preparation
Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.
In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.
Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.
Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.
