Eggplant boats

We're studying the Pilgrims and their trip on the Mayflower. Did you know they started the journey with 2 ships? The Speedwell was with them for 2 weeks of the journey, but had to turn back to Plymouth, England's port because it was deemed un-seaworthy.
Last night I wanted to make dinner a little more fun so, there were two ships on our table but one of them was shipwrecked.... actually we ate it! It was really good. Eggplant is fresh and being harvested right now. Here's the recipe my whole family liked....

Cheddar Eggplant Boats

1 1/4lb. eggplant (or 2 small eggplants)

2 tsp. olive oil

1 cup chopped onion

1/2 red pepper chopped up

(could add 1 cup mushrooms -we didn't)

2 garlic cloves

Some dashes of Italian seasonings like basil, oregano, etc.

dash of pepper

1 tsp. soy sauce

1 cup cooked brown rice

1/2 cup shredded cheddar cheese (divided)

Preheat oven 350'

1.) Cut eggplant lengthwise. Carefully spoon out pulp. Chop pulp up in small bite size pieces.

2.) Heat oil in skillet add eggplant, onion, garlic, red pepper, seasoning, and soy sauce. Cook 10/15 minutes stirring frequently until food is tender

3.)Remove from heat and add half the cheese & rice.

5.) Spray a baking dish with cooking spray or oil.

6.)Spoon mixture into the eggplant shells and sprinkle the rest of the cheese on top. Plave in dish.

7.)Cook uncovered 30 minutes.

Enjoy! It was really good! (don't eat the eggplant shell--it's bitter!)