Eggplant-Stuffed Crepes

4 tablespoon onion, chopped
4 cups eggplant; diced, cooked
4 cups tomatoes, fresh, chopped
1 cup vegetable broth
4 tablespoons curry powder
1 teaspoon cinnamon
2 teaspoons salt
8 garlic cloves, chopped
24 crepes

Sauté all the ingredients, except the crepes, in a large skillet over medium heat for 10 minutes. Divide the mixture evenly between the crepes. Roll up and serve hot. Top with homemade tomato based sauce of your choice.

 Makes 24 crepes



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