Baked Ratatouille Boats

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 tsp salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 tsps olive oil
4 large tomatoes, chopped
1/4 tsp pepper
4 medium green peppers
4 oz reduced-fat Monterrey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 tsps minced fresh marjoram or 3/4 tsp dried marjoram
1 can (8oz) tomato sauce

Topping:
3 tbsp panko (Japanese) bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp olive oil
1/8 tsp cayenne pepper

1.  Place eggplant and zucchini in a large bowl;  sprinkle with 1/2 tsp salt and top to coat.  Cover and let stand for 30 minutes.  Rinse with cold water;  drain and pat dry.

2.  In a large skillet, saute onion and garlic in oil until tender.  Add eggplant mixture, tomatoes, pepper, and remaining salt.  Bring to a boil.  Reduce heat;  cover and simmer for 20 minutes.  Remove from heat.

3.  Meanwhile, cut green peppers in half lengthwise;  discard seeds.  Place in a 13x9 in baking dish coated with cooking spray.  Place about 3 tbsp of eggplant mixture in each pepper half;  top with a piece of cheese and sprinkle with marjoram.  Top with tomato sauce and remaining eggplant mixture. 

4.  Cover and bake at 350 degrees for 40-45 minutes or until peppers are tender.  Combine the topping ingredients;  sprinkle over peppers.  Bake, uncovered, 3-5 minutes longer or until topping is golden brown.