- 2 eggplants, 5 tbsp olive oil, 1 cup onion, 2 cloves garlic, 1 14.5 oz diced tomatoes, 1/2 tsp dried thyme, 1/2 tsp ground pepper, 8 oz cooked meat, 2 tbsp fresh chopped parsley.
Method: Halve eggplants. Remove pulp and set aside. Heat 1/2 the olive oil. Place the eggplant shells cut-side down and cook for 5 mins. Sauté onions and garlic for 2 mins. Add eggplant pulp, tomatoes, thyme, cayenne pepper, salt, pepper, cook over medium heat until moisture evaporates. Remove and mix in cooked meat. Stuff the eggplant shells with the stew-like mixture, and bake at 180°, in a pre-heated oven for 15 mins.