Cookbook:Baked Eggplant

Try this recipe for a festive Friday night meal.

Ingredients

 * 2 ea. (2 lb / 900 g) medium eggplants
 * ¼ lb (113 g) button mushrooms, sliced
 * ½ lb (225 g) tomatoes, chopped
 * 1 cup (240 ml) chopped onions
 * 4 large cloves garlic, minced
 * 1 tsp salt or to taste
 * ½ tsp cinnamon
 * Freshly-ground black pepper to taste
 * 2 tsp extra virgin olive oil
 * ⅔ cup (80 g) walnuts
 * 3 heaping tbsp capers, drained
 * 1 can (6 oz / 170 g) tomato paste
 * 2–3 small tomatoes, sliced

Procedure

 * 1) Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
 * 2) Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
 * 3) Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
 * 4) Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
 * 5) Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
 * 6) Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).
 * 7) Remove from heat source and set aside.
 * 8) Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
 * 9) Fill eggplant shells with sautéed mixture and top with tomato slices.
 * 10) Sprinkle with salt and pepper.
 * 11) Bake uncovered at 375°F for 25–35 minutes.