2 large eggplants
2 yellow squash
1 zucchini
5 large mushrooms
1/2 red bell pepper
1/4 cup olive oil
3 crushed garlic cloves
2 cups unflavored yogurt
1 cup toasted sunflower seeds
1. Preheat over to 350 degrees.
2. Bake 2 whole eggplants for 45 minutes until tender. Scoop out the insides when cooled and place in bowl. Keep the shells.
3. Dice the squash, zucchini, mushrooms and bell pepper.
4. Saute garlic in the olive oil over medium heat. When the garlic just starts to turn brown remove from the oil. Add the diced vegetables and sauté until tender but not mushy or burned.
5. Mix these ingredients with the eggplant and restuff the shells.
6. Bake for 20 minutes at 350 degrees.
7. Serve hot with a topping of yogurt and sunflower seeds.
