*  Exported from  MasterCook  *

                  Baked Tomatoes Stuffed With Vegetables

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tomatoes                         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        size tomatoes
   2      Tbsp.         margarine -- divided
   1      C.            diced eggplant -- unpeeled
     1/4  C.            sliced carrots
     1/4  C.            diced green pepper
     1/4  C.            sliced mushrooms
   2      Tbsp.         chopped onion
   1      Clove         garlic -- crushed
     1/4  Tsp.          salt
   2      Tbsp.         chopped fresh dill
     1/4  Tsp.          oregano leaves -- crushed
     1/8  Tsp.          ground black pepper

Preheat oven to 350 degrees. Using tomatoes held at room
temperature until fully ripe, cut a 1/4 inch thick slice from
the stem end of each. With spoon carefully scoop out pulp from
each tomato; reserving pulp. Arrange tomatoes in an 8-inch
square pan. Set aside. In a medium skillet, melt 1 tablespoon
of the margarine. Add eggplant, carrot, green pepper, mushrooms, 
onion, garlic and reserved tomato pulp. Saute until
vegetables are tender and most of liquid has evaporated, about
5 minutes. Stir in dill, oregano, salt and black pepper. Fill
tomatoes with vegetable mixture, mounding slightly in the
center. Dot with remaining margarine. Pour hot water into
baking dish to depth of 1/2 inch. Cover and bake until tomatoes 
are tender, about 30 minutes. Remove tomatoes carefully
with a slotted spoon. Exotic! Serves 4.


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