Stuffed Eggplant With Cheese And Tomatoes

• 1 large eggplant, unpeeled with stem intact
• 1 tablespoon olive oil
• 2 roma tomatoes or 1 large tomatoes, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 tablespoon fresh oregano, chopped
• 1/4 cup mozzarella cheese, shredded
• 1/4 teaspoon salt, to taste
• fresh ground black pepper, to taste
• 1/4 teaspoon ground cinnamon, to taste
• hot pasta sauce, homemade or jarred (optional)
• feta or parmesan cheese (optional)

1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
2. Drain eggplant and allow to cool enough to be handled.
3. Preheat oven to 350F and line a baking sheet or pan with foil.
4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
5. Cut cooled eggplant in half lengthwise and remove the flesh.
6. Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
7. Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
10. Remove from the oven; top with hot tomato or pasta sauce and cheese.

eggplant, olive oil, roma tomatoes, onion, garlic, fresh parsley, fresh oregano, mozzarella cheese, salt, fresh ground black pepper, ground cinnamon, pasta sauce, feta

Taken from www.food.com/recipe/stuffed-eggplant-with-cheese-and-tomatoes-101160 (may not work)