INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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