Instructions: Preheat oven to 375F. In large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, 4 minutes. Add eggplant, cover and cook until tender, about 8 minutes. Stir in bread crumbs, grains, Parmesan, herbs and salt and pepper to taste.

Place pepper halves in small baking dish with 1/2-inch water. Fill halves with eggplant mixture: top with tomato sauce. Cover and bake 35 minutes.

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