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.
