• 1 Large Eggplant
• 6 oz Oyster Mushrooms, roughly chopped
• 2 Cubanelle Peppers, chopped
• 1 lb Red tomatoes, chopped
• 1 Yellow Onion, roughly chopped
• 2 Garlic cloves, minced
• 2 Tbsp minced Fresh Herbs, such as Parsley or Basil
• Dash Crushed Red Pepper Flakes
• 1 Tbsp grated Parmesan Cheese
• Sea Salt and Pepper

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-inch shell. Cut pulp into small cubes; set shells and cubes aside.

Preheat oven to 400 degrees.

Heat a drizzle of oil in a large skillet. Add onion and garlic and sauté until onion is tender. Add mushrooms, pepper and cubed eggplant; sauté 4-6 minutes or until vegetables are tender. Stir in tomatoes and herbs and season with sea salt and pepper. 

Divide mixture evenly between eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake 20-25 minutes or until shells are tender.