- 1 large eggplant (look for those with shallow grooves on the bottom, they have less seeds and are not as bitter)
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 8 oz. can diced tomatoes, drained
- 1 8 oz. can black beans, drained and rinsed
- Sea salt, pepper, cayenne pepper and thyme to taste
- Olive oil for sautéeing
Directions: Soak all produce in 8.0-8.5 pH Chanson alkaline ionized water for 10 minutes. Cut eggplant in half lengthwise, remove pulp and set aside, leaving a scooped-shell. Place the eggplant shells cut-side down and cook for about five minutes in a large skillet coated with olive oil. Preheat oven to 400 degrees. With tongs, transfer shells into a baking dish face up. Add more olive oil to skillet and sautée onions and garlic for 2 minutes over medium heat. Add coarsely chopped eggplant pulp and remaining ingredients and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture. Next, stuff the eggplant shells with the mixture, and bake for 15 minutes.