Provençale Stuffing

4 Servings

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

Peel tomato and coarsely chop. Set aside.

Heat skillet with oil to medium heat and sauté onion and garlic for about 2 minutes.
Stir in tomato, herbs and seasonings.
Sauté 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