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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 3 each japanese eggplants
- 2 each onions chopped coarsely
- 1 tablespoon olive oil
- 1 pound tomatoes ripe, chopped coarsely
- 3 cloves garlic fresh, minced
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon salt or to taste
Method
- Preheat the oven to 350F (180C).
- Lightly oil a large baking dish.
- Cut each eggplant in half lengthwise.
- Scoop out the insides and coarsely chop them; set aside.
- Place the shells face down on a baking sheet and bake for 15 minutes.
- In a skillet over medium-high heat, saute onion in olive oil for 10 minutes, stirring frequently to prevent browning.
- Add tomatoes, garlic, eggplant insides, basil and oregano.
- Simmer until soft, about 10 minutes.
- Season with salt to taste.
- Fill eggplant shells with mixture.
- Bake for 30 minutes.
- Serve hot.
