Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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