Roasted Stuffed Eggplant With Maple Balsamic Glaze
[Vegan]

To Prep the Eggplant:

1. Slice the eggplants lengthways (about 1/2-inch thick) sections, making sure that you don't cut all the way to the tail of the eggplant. The eggplant should stay in one piece, with the slices being able to fan out.
2. Place the eggplants onto a baking tray lined with non-stick parchment paper.
3. With the solid side sections of each eggplant, cut some random slits through the skin and fill with some slivered pieces of garlic.
4. Evenly place slices of tomato into the gaps of the eggplant sections. Be sure to fan out the eggplant as you go.
5. Evenly place the peppers/capsicums over the tomatoes and into the eggplant gaps.
6. Preheat oven to 350°F.

To Make the Glaze:

1. Get a mixing bowl or large glass jar with a screw top lid and add all of the glaze ingredients except the cornstarch. Stir or shake until well combined.

To Make the Roasted Eggplants With Maple Balsamic Glaze:

1. Using a basting brush, baste the eggplants with about 1/4-1/2 of the glaze mixture.
2. Place the eggplants in the oven and bake for approximately 45 minutes, or until cooked to your liking.
3. Place the left over glaze liquid and the cornstarch into a small pot or pan. Prior to turning on the heat mix all of the ingredients together so that you don't end up with lumps in your glaze.
4. Turn heat on to medium-high and stir constantly until the mixture thickens. Remove from heat and set aside until your eggplant finishes baking.
5. Remove eggplants from oven and lift onto a plate or serving platter.
6. Pour any eggplant cooking juices into the glaze mixture and stir together. Drizzle over the eggplant and serve.