The Priest Fainted (Stuffed) Eggplant

(from World Vegetarian Classics)

3 medium or 2 large eggplant
3 T olive oil
3 medium onions, chopped
4-6 cloves garlic, crushed
14 oz can diced tomatoes, mostly drained
any variation of the following spices: cumin, fresh parsley, cayenne pepper, coriander
1-2 t salt
1.5 t brown sugar
1 T balsamic vinegar
2 T tomato juice (can be from diced tomatoes)
toasted pine nuts or raisins

1. preheat oven to 400. slice eggplants in half from top to bottom. hollow out the wider part of the eggplant half to form a boat. discard scrapings.

2. sprinkle eggplant halves with salt, let stand for 10 minutes, then thoroughly wipe down to remove salt (this sucks out the bitter juices)

3. heat olive oil and garlic until fragrant. add onions and dry spices and saute until soft. remove from heat and mix in tomatoes, fresh spices, salt, pepper, balsamic vinegar, tomato juice, and sugar

4. lightly spray a casserole dish with olive oil. lay eggplant in dish and fill with onion-tomato filling. sprinkle nuts/raisins on top

5. cover and bake for 45-60 minutes

6. uncover and bake for another 30 minutes, until eggplant is very soft

serve with rice or couscous.