If you are getting bored of same the preparation then this option is very easy. Arrange some easily available & provide some extra taste to your family.

Ingredients:
Rice- 1 cup
Eggplant- 1 (medium size)
Tomato- 1 (minced)
Onion (small size) – 1 (chopped)
Green pepper- 1 (minced)
Salt- According to taste
Butter- 2-3 tbsp
Basil- ¼ tbsp
Pepper- As per taste
Green pepper- 1 (minced)
Oil- 2-3 tbsp
Direction:
As per package directions, prepare the rice.
Chop the eggplant into half lengthwise.
Spoon out the center (leave at least 1/2″ shell) & mince the eggplant flesh.
Take a large sized skillet & put the cut side down in almost ½ ” salted boiling water.
Let it boil for almost 4-6 minutes keeping the top covered.
Drain the water & place the eggplants aside.
In a kadai heat oil on medium temperature & add the eggplant flesh, green pepper, tomatoes, onions & garlic.
Sprinkle salt & pepper as per taste.
Stir well to mix all the ingredients properly.
Now stuff the eggplant shells out of the mixture along with a dot of butter.
In a 350 degree preheated oven bake the stuffed eggplants for about 30-40 minutes (till the shells get the desired tender texture).
Remove from oven & serve hot.