Shrimp Stuffed Eggplant

• 2 medium eggplants, cut in half lengthwise
• 1 Tbs. olive oil
• 2 cloves garlic, minced
• 1 lb. canned peeled tomatoes, coarsely chopped
• 2 tsp. chives or scallions, chopped
• 1/4 cup black olives, pitted and halved
• 1 lb. cooked shrimp , thawed and drained
• 1 cup seasoned breadcrumbs
• 2 ounces Swiss cheese, grated

Preheat oven to 350°F.

Scoop out eggplant meat leaving a 1/2 inch thick shell.

Set shells aside.

Chop eggplant flesh.

Heat oil in a heavy nonstick skillet over medium heat.

Stir in garlic and eggplant flesh.

Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.

Stir in tomatoes, chives and olives.

Increase heat to medium high and simmer 5-7 minutes.

Remove from heat.

Stir in shrimp , breadcrumbs and half the cheese.

Spoon filling into eggplant shells.

Sprinkle with remaining cheese.

Bake 35-40 minutes or until top is brown and bubbly.

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