Tomato-stuffed eggplant
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Tomato-stuffed eggplant
  Eggplant    Vegetables    Vegetarian  
Last updated 6/12/2012 1:27:02 AM. Recipe ID 61744. Report a problem with this recipe.
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      Title: Tomato-stuffed eggplant
 Categories: Vegetables, Vegetarian
      Yield: 4 Servings
  2 medium eggplants 2 Tablespoons olive oil I 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 suit 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 I cup pulp. In a skillet, saut6 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.

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Recipe ID 61744 (Apr 03, 2005)

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