Complete success. First try at stuffed eggplant and peppers, this is going straight to the recipes section.

baking pan

1 heirloom eggplant (courtesy of Spud!), sliced lengthwise in half
1 red pepper, sliced in half
garlic, 2 cloves, minced
pepper, few dashes
parsley, 1 teaspoon
1/4 cup ghee, little less than 1/4 cup actually, use your discretion

Scoop out the eggplant goodness and leave about a 1/4 inch of the shell.
Also cut a pepper in half and take out the inside & seeds to create shells.

Take the insides of the eggplant and chop up.
Clean and chop up mushrooms.
Saute both of these chopped ingredients in the skillet with ghee, garlic, parsley and pepper until tender.

Fill the eggplant & pepper shells with the sauteed mixture.
Pop them in the oven for 15 minutes. Sprinkle some local & organic mozza cheese on top and pop them back in the oven for 5 min.

Done and done and delicious. Tonight, I served them with ginger quinoa. Extra yum.