Stuffed Tomatoes With Eggplant and Potato

Just created. Hope you'll enjoy.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4 tomatoes

Ingredients

• 4  large tomatoes
• 1  onion, sliced
• 1  garlic clove, chopped
• 2  tablespoons olive oil
• 1  eggplant, peeled and cubed
• 1  tablespoon basil, chopped
• 1⁄3 cup  your favorite cheese, grated (I use Feta)
• 2  tablespoons  breadcrumbs
• 1  egg, beaten
• 1⁄2 teaspoon oregano
• 1⁄4 cup of fresh mint, chopped
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon curry powder
• 1  russet potato, peeled and cubed
• 1⁄2 teaspoon salt
• 1  teaspoon sugar
• 1  tablespoon  balsamic vinegar
•  black pepper

Directions

1. Soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.
2. Boil potato cubes for 10 minutes.
3. Preheat the oven to 400 F.
4. Cut a 1/2" slice off of top's of tomatoes and scoop insides out. Cut insides into small pieces and put aside.
5. In a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic. Saute until soft.
6. Add tomato pulp, eggplant and potatoes. Saute for about 5 minutes over medium heat.
7. Add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat. Stir occasionally.
8. Turn the heat off and add the rest of the ingredients, except cheese.
9. Mix well.
10. Fill the tomatoes with the mixture, using a teaspoon.
11. Place the stuffed tomatoes in a baking dish. Sprinkle with cheese.
12. Bake for 30 minutes.
13. Serve hot.