EGGPLANT BREAD STUFFING
A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil!
Preheat oven to 350 degrees
1/4 c.extra virgin olive oil
1-1/2 c. sliced celery
1-1/2 c. diced onion
1 med. eggplant, peeled, cut into 3/8 inch cubes (get your ruler out)
3 garlic cloves, peeled and finely chopped
2 t. dried rubbed sage
1/2 t. dried, crushed oregano
2 t. onion powder
2 t. sugar
7-1/2 oz. pkg. dried stuffing cubes
1 c. boiling water
2 packets Herb-Ox Vegetable Broth and Seasoning (or comparable bouillon seasoning)
sea salt and black pepper
In large skillet, over medium-low heat, melt margarine with oil. Add celery and onion, and cook till soft.
Add eggplant cubes and garlic, stir well to evenly coat with oil, salt and pepper, then saute till eggplant darkens and becomes tender enough to eat now, meaning tender throughout each cube (soft).
Add sage, oregano, onion powder, sugar and bread cubes. Stir well (this will a take a few minutes to do properly) till all cubes are moistened.
In small bowl combine boiling water and packets of seasoning, stir till dissolved. Add to bread cubes, and stir to mix thoroughly, mashing with a large spoon as you stir. Salt and pepper to taste.
Transfer to oven-proof casserole dish, cover with aluminum foil and bake in preheated 350 degree oven for 30-40 minutes. Remove foil during last 10 minutes of baking time.
Notes: To peel the eggplant: Using a sharp knife, cut off both ends. Stand eggplant upright on one end, then slice skin off cutting from top to bottom repeatedly around the eggplant till all skin is removed, cutting as little of the meat of the eggplant as possible.