2/3 cup brown rice, cooked according to package directions
Preheat oven to 350°.
Cut eggplants in half lengthwise. Scoop pulp from eggplants, leaving 1/2-inch shells. Coarsely chop pulp; set aside. Arrange eggplant shells and red pepper on baking sheet and brush with olive oil. Roast 30 minutes or until vegetables are tender.
Melt 1 Tbsp. Country Crock® Spread in medium saucepan over medium heat and cook onion and garlic, stirring occasionally, until onion is tender, about 4 minutes. Stir in tomatoes and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in chopped eggplant pulp and simmer 10 minutes or until eggplant is tender. Stir in pine nuts and basil.
Combine cooked rice, tomato sauce, roasted red pepper and remaining 3 Tbsp. Country Crock® Spread; spoon into roasted eggplant shells to serve.