Risotto-Stuffed Vegetables

In 4-quart saucepan, prepare risotto primavera as labels direct; but prepare both packages together and use only 3 1/4 cups water.

Meanwhile, cut eggplant lengthwise in half. Cut a thin slice from stem end of each pepper; discard seeds. Remove pits from Greek or Mediterranean olives. Chop olives, onion, and tops from the peppers.

In 5-quart Dutch oven or saucepot over high heat, heat 3 quarts water to boiling. Add eggplant; heat to boiling. Reduce heat to medium; cover and cook 10 minutes. With slotted spoon, remove eggplant to paper towels to drain. To Dutch oven, add peppers; cook 5 minutes or until peppers are almost tender. With slotted spoon, remove peppers to paper towels to drain. Scoop pulp from eggplant, leaving 1/4-inch shell. Coarsely chop eggplant pulp.

In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook onion and chopped pepper until tender but not browned. Stir in eggplant pulp; heat through.

Into risotto in saucepan, stir eggplant mixture, chopped olives, and Parmesan cheese until blended.

Preheat oven to 375 degrees F. Fill vegetable shells with risotto mixture. Spoon stewed tomatoes into 13- by 9-inch glass or ceramic baking dish; stir in thyme and coarsely ground black pepper. Place filled vegetables in sauce in casserole. Cover baking dish loosely with a tent of foil. Bake 40 minutes or until sauce is hot and bubbly, risotto mixture is hot, and vegetables are fork-tender.