Ingredients

1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese

Cooking Instructions

Peel tomato and coarsely chop. Set aside.

Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.

Yields: 1 cup
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)