Tomato-stuffed eggplant

 
                          TOMATO-STUFFED EGGPLANT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   2 medium eggplants 2 Tablespoons olive oil I large
   onion, finely chopped 1 clove garlic, crushed 2 large
   whole tomatoes, peeled and cut in small wedges 1/4 cup
   finely-snipped chives 1/2 cup plain bread crumbs 1/2
   teaspoon each dried crushed basil, oregano, and thyme
   Salt or suit substitute to taste Pepper, freshly
   cracked, to taste 2-1/2 cups tomato juice 2
   Tablespoons freshly-minced parsley Preheat oven to 375
   degrees.
       Slice eggplants in half lengthwise. Remove pulp,
   leaving 1/2" layer on outer shell. Chop I cup pulp. In
   a skillet, saut6 onion and garlic in oil along with
   tomato wedges and chopped eggplant. Stir often, until
   all vegetables are soft.  Mix in chives, bread crumbs,
   and all seasonings. Stuff shells and arrange in
   oven-proof dish. Pour tomato juice into bottom of pan.
   Bake about 30 minutes, basting with juice to keep
   moist. Garnish with parsley.
  
 
 
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