Tomato-Stuffed Eggplant

2 medium eggplants
2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
2 large whole tomatoes, peeled and cut in small wedges
1/4 cup chives, finely snipped
1/2 cup plain bread crumbs
1/2 teaspoon dried crushed basil
1/2 teaspoon oregano
1/2 teaspoon thyme
salt or salt substitute, to taste
pepper, freshly cracked, to taste
2-1/2 cups tomato juice
2 tablespoons parsley, freshly minced

Preheat oven to 375°F.

Slice eggplants in half lengthwise. Remove pulp, leaving 1/2-inch layer on outer shell. Chop 1 cup pulp.

In a skillet, sauté 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 ovenproof 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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