Baked Ratatouille Boats
(from Taste of Home's Heathly Cooking magazine)
8 servings

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 teaspoon salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 teaspoons oil
2 large tomatoes, chopped
1/4 teaspoon pepper
4 medium green peppers
4 ounces Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 can (8 ounces) tomato sauce
for topping
3 tablespoons panko (Japanese) bread crumbs (I used regular bread crumbs)
2 tablespoons parmesan cheese
1 tablespoon olive
1/8 teaspoon cayenne pepper

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. 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. Enjoy!