*  Exported from  MasterCook  *

                         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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