Italian Eggplant with Millet and Pepper Stuffing

Makes 4 servings

1/4	cup uncooked millet
1/4	cup chopped red bell pepper, divided
1/4	cup chopped green bell pepper, divided
2	small eggplants (about 3/4 pound total)
1	teaspoon olive oil
1	clove garlic, minced
1-1/2	cups fat-free reduced-sodium chicken broth
1/2	teaspoon ground cumin
1/2	teaspoon dried oregano
1/8	teaspoon red pepper flakes

Cook and stir millet in large heavy skillet over medium heat 5 minutes or until golden. Transfer to small bowl; set aside.
Cut eggplants lengthwise into halves. Scoop out flesh, leaving about 1/4-inch-thick shell. Reserve shells; chop eggplant flesh. Combine 1 teaspoon red bell pepper and 1 teaspoon green bell pepper in small bowl; set aside.
Heat oil in same skillet over medium heat. Add chopped eggplant, remaining red and green bell pepper and garlic; cook and stir about 8 minutes or until eggplant is tender.
Stir in toasted millet, chicken broth, cumin, oregano and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium-low. Cook, covered, 35 minutes or until all liquid has been absorbed and millet is tender. Remove from heat; let stand, covered, 10 minutes. Preheat oven to 350°F. Pour 1 cup water into 8-inch square baking pan.
Fill reserved eggplant shells with eggplant-millet mixture. Sprinkle shells with reserved chopped bell peppers, pressing in lightly. Carefully place filled shells in prepared pan. Bake 15 minutes or until heated through.

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