3 med. eggplants
2 cloves, crushed garlic
1 bay leaf
1 c. chopped onion
2 med. green peppers
2 med. tomatoes
1 heaping tsp. basil
1/4 tsp. tarragon
1/4 tsp. oregano
2 c. Ricotta cheese
1/2 c. grated Parmesan
1 c. fine bread crumbs
Salt and pepper to taste
Olive oil for saute (3 tbsp.)

Slice eggplants in half lengthwise, and bake them face down on an oiled tray at 350 degrees fro 20 to 25 minutes. Scoop out the insides and mince them. Saute eggplant insides with onions, garlic, bay leaf and peppers until onions are clear. Combine with everything except half the Parmesan and bread crumbs. Let stand 20 minutes, then drain off all excess liquid. Stuff the shells. Top with combined bread crumbs and remaining Parmesan. Bake at 350 degrees at 35 to 40 minutes, uncovered.