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 finely-snipped chives
1/2 cup plain bread crumbs
1/2 teaspoon each dried crushed basil, oregano, and thyme
Salt or salt 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 1 cup pulp. In a skillet, sauti 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. Makes 4 servings.