Turkish Tomatoes

• 8 -10 large tomatoes
• 60 ml olive oil
• 2 onions, finely chopped
• 2 medium eggplants, chopped
• 30 g fine fresh breadcrumbs
• 3 tablespoons finely chopped parsley
• 3/4 cup finely grated tasty cheese
• 2 eggs, beaten

1. Preheat oven to 180C (or 350F).
2. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
3. Heat the oil in a pan and saute onions until lightly browned.
4. Add tomato pulp and simmer for 5 minutes.
5. Stir in eggplant and simmer for 5 minutes until tender.
6. Add breadcrumbs, parsley and season to taste.
7. Cook, stirring, for 2 minutes.
8. Remove pan from heat and beat in cheese.
9. Stir in eggs and mix thoroughly.
10. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
11. Bake for 30 minutes.

tomatoes, olive oil, onions, eggplants, fresh breadcrumbs, parsley, tasty cheese, eggs

Taken from www.food.com/recipe/turkish-tomatoes-64987 (may not work)