3 medium or 1 large eggplant — trimmed
2 small onions — quartered
2 cloves garlic
1/4 cup olive oil
3/4 cup long grain rice
1 10-oz can chicken broth or vegetable broth
1 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes, diced
1/2 cup parmesan cheese
2 tablespoons butter or margarine, melted
Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell;
Grind eggplant pulp, onions and garlic in food processor (or chop very finely by hand).
Heat oil in a 12-inch skillet over medium heat. Add ground vegetables and
saute 4 minutes. Add rice, broth, sugar, basil, salt, pepper, and
cinnamon; mix well. Cover and simmer over low heat for 15 minutes. Add
tomatoes and simmer 10 minutes more.
Remove mixture from heat and stir in Parmesan cheese. Loosely stuff each
eggplant shell. Place shells in a greased 9x13x2-inch pan. Brush with
butter. Cover and bake at 325F for 20 minutes. Remove cover and bake 30
minutes more or until tops are crusty. Serve immediately.
adapted from a recipe at http://www.recipesource.com/fgv/vegetables/eggplant/00/rec0061.html