- Cook the rice. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a ½" (1 cm) shell. Dice the eggplant flesh. Place eggplant shells cut side down in a large pan with about ½" (1 cm) boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
- Heat oil and cook diced eggplant, tomatoes, capsicum, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
- Bake in a preheated, 180C oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.