Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Eggplants, Japanese -chopped
2 ts Olive oil Salt
2 Garlic cloves; finely minced Pepper
1 lg Onion; diced 1 tb Parsley; chopped
2 lg Tomatoes, ripe; peeled and

Rinse eggplants and cut in half lengthwise; do not peel. With sharp
knife, score out sides of eggplant. In large saucepan, add 2 inches
water and eggplant, cut-sides down; place over high heat and bring to
a boil. Reduce heat to medium; cover and steam about 10 minutes or
until flesh softens. Remove eggplant; carefully scoop out as much
flesh as possible from each half, being careful not to pierce skin.
Dice eggplant flesh and set aside.

Preheat oven to 325. Grease a 12- by 8-inch baking dish. In medium
sized saucepan over medium heat, heat oil. Add garlic, diced
eggplant, onion and tomato; season with salt and pepper to taste.
Cook 2 to 3 minutes, or until onion is softened, stirring often; stir
in chopped parsley. Pile mixture into eggplant shells, mounding
slightly. Place shells in prepared baking dish. Bake 20 to 30
minutes, or until heated. Serve warm or at room temperature.

Low Fat Meals, VOL III, NO 5/MM by DEEANNE

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