Submitted by: Bryce Speed

Ingredients:
2 medium Organic Black Beauty Eggplants
4 cups golden potatoes, cubed
2 tablespoon vegetable oil
1 cup chopped onions
2 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon hot red pepper
1 tablespoon minced ginger
2 garlic cloves, minced
2 medium "Pot O' Gold" carrots, diced
1 large "Beauty Bell" green bell pepper
1 cup green peas
2 Juliet Tomatoes, diced
2 tablespoon fresh lemon juice
1 cup cheddar and Monterrey jack cheese blend

Leaving stems on, slice eggplants in half lengthwise and place cut side down in pan. Cover and bake at 375F for 30 to 40 minutes until tender. When done and cool, scoop out inside of eggplant and reserve pulp.

While eggplant is baking, boil potatoes until tender and drain. Mash with partially with cheese in a large bowl. Saute onions and dried spices in oil for 1 minute. Add garlic, ginger and saute until onion is translucent. Add carrots and cook 5 minutes. Add peppers, peas and cook until just tender. Stir in eggplant pulp, tomatoes and lemon juice. Combine sauteed vegetables and potato mixture.

Mound a quarter of filling on each half. Sprinkle with more cheese and bake for 15 minutes at 375F, uncovered.