Stuffed Eggplant

Posted for ZWT 6. Rumor has it that a Turkish woman experimenting in her kitchen came up with a recipe similar to this. Her husband loved it and passed the recipe around, making it a familiar Turkish dish.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  medium eggplants (about 1-1/4 lbs. each)
• 4  tablespoons olive oil
• 2  medium onions, chopped (about 2 cups)
• 4  garlic cloves, minced
• 4  large tomatoes, seeded and chopped (about 6 cups)
• 1 1⁄4 cups  italian-style  dry breadcrumbs, divided
• 1  teaspoon salt
• 1 1⁄2 teaspoons pepper
• 3⁄4 cup water

Directions

1. Preheat the oven to 350 degrees. Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides. Brush the rims lightly with oil.
2. Cut the eggplant insides into 1/2-inch cubes. Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender. Add the garlic and cook for 3 more minutes. Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more. Add 1 cup bread crumbs, salt, and pepper; set aside.
3. Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray. Fill the centers with the eggplant mixture. Top each sell with 1 T. bread crumbs. Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender.