Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

Ingredients:

2 zucchini or young eggplants (6” to 8” long)

1/2 T. Garlic

1/4 to 1/2 tsp. salt

Pepper to taste

1/4 tsp. curry powder

1/2 tomato, chopped

1 tsp. thyme

1 onion

1/2-1 C. Cheese

1 lb. bulk sausage

What to do:

Preheat oven to 400F.

Give the zucchini or eggplant a good scrubbing. Slice them in half length-ways. You can trim the ends if you like but I leave mine on.

Cook the sausage and let drain on a paper towel.

Spoon out the middle and leave about 1/2 an inch in until you end up with a boat-like shell. Now give the zucchini or eggplant pulp a chop, also chop a small onion and ½ a tomato. Sautee the onions and garlic in one tablespoon oil or butter.

When the onions and garlic are almost done, add 1/4 teaspoon curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they are done, transfer them a big bowl.

Now in no particular order, add 1 teaspoon dried thyme, 1/4 to 1/2 teaspoon salt, a good pinch of pepper, the zucchini pulp, the tomato and crumble the sausage in as well, and then mix.

Lightly butter a baking dish and put the zucchini or eggplant boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese (of your choosing) on top.

Put them in a preheated oven, give them about 20 minutes and then turn on the broiler until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top for garnish.  Enjoy!!!