Veggie-Stuffed Bell Peppers

3 small eggplants, peeled and thinly sliced

1 tspn kosher salt

3 bell peppers

4-5 medium potatoes, peeled thinly sliced

3 small summer squashes. thinly sliced

2 tbsn olive oil

2 clove garlic, minced

1/2 medium leek (or green onion) finely sliced

1 small jalapeno pepper, minced

2 tbsn mixed herbs, finely chopped

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

Salt and Pepper to taste

1. Place eggplant in strainer sprinkle with salt and pepper let sit 20 minutes.

2. Preheat over to 375 degrees. Cut peppers in half lengthwise and remove seeds. Place halves on foil lined backing sheet coat with olive oil.

3. Chop the eggplant, potatoes, and squash very small, keep each vegetables from each other.

4. Over medium-high heat, add olive oil and heat for a minute. Add garlic and leek and sauté for 1-2 minutes. Then add potatoes. After 3 minutes add remaining vegetables. Stir frequently until veggies are soft. Turn off heat add herbs, breadcrumbs, 1/4 cup of cheese.

5. Stuff peppers with mixture and place in oven for 25-30 minutes sprinkle remaining Parmesan cheese over top.

-Sang Lee Farms, New York