1 big eggplant
3 tablespoons oil
Bake the eggplant, let it drain well, and chop with a wooden or glass chopper. Set in a bowl and mix with the oil poured little by little. Add finely chopped onion, salt and pepper. Choose small and firm tomatoes and remove the inside with all the seeds. Fill with the eggplant mixture, then place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato. You can also use stuffing peppers instead of tomatoes.