Preheat oven to 400°. Mix all ingredients except the eggplant and juice and set aside.
Scoop out the insides of the eggplant to form a boat or hollow casing. Stuff with stuffing mix. Line in a medium greased baking dish or roasting pan. Pour tomato juice over vegetables.
Bake for 30 minutes. Reduce heat to 350° for 1-2 hours or until done.
Note: You may substitute bell peppers or zucchini for the eggplant.
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