Yield: 6 servings Calories: 256 Sodium: 132 mg Fat: 4 g Protein: 7 g Cholesterol: 5 mg
6 medium Idaho potatoes (about 2 1/2 pounds), scrubbed
2 teaspoons vegetable oil
1/2 small eggplant (about 5 ounces), trimmed, peeled and diced
1/2 small green bell pepper, trimmed, seeded and diced
1 teaspoon minced garlic
3/4 teaspoon Italian seasoning
6 tablespoons Parmesan cheese (optional)
Pre-heat oven to 450°F. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan.
Bake 50 to 60 minutes or until tender when pierced with a fork.
In a medium skillet, warm the oil over medium heat. When hot, add the eggplant and sauté 5 minutes, then add the green pepper, garlic and Italian seasoning.
Continue to stir and sauté about 5 minutes more, or until vegetables and tender and fragrant.
Add the tomatoes, decrease heat to low and simmer, uncovered for 8-10 minutes to blend flavors.
Halve each baked potato lengthwise and place on individual dinner plates. Divide eggplant topping between portions, spooning it over top of the potato halves. Sprinkle each portion with a tablespoon of the parmesan cheese to garnish.