Baked Eggplant with Tomatoes and Onions

I had one remaining eggplant, and using the baked stuffed tomatoes as an inspiration, I thought I would try a similar idea with eggplant. While eating this eggplant, I felt it would go well with spaghetti or marinara sauce because of the oregano and Italian seasonings. Although the eggplant did not turn out exactly as I had planned, they were still very tasty and delicious. If I had been more patient and waited for some caramelization to occur, it would have tasted even better!

What's your favorite stuffed dish?

Baked Eggplant with Tomatoes and Onions

by CJ Huang

Somewhat of a stuffed eggplant, both good looking and pleasant tasting! What more can you ask for?

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	eggplant	I used a Spanish eggplant.
		1 tablespoon		oil
			1.5	onions, diced
			0.5	onion, wedged
			1 clove	garlic, minced
			2	tomatoes, diced
			1	tomato, wedged
		1 tablespoon		Italian seasoning	or Italian Dressing seasoning

Methods:

1. Cut eggplant in half lengthwise and scoop out insides, leaving approximately a 0.5 - 0.75 inch shell.
2. Heat oil with minced garlic and diced onions until slightly caramelized.
3. Add chopped eggplant insides, diced tomatoes, seasonings, and cook until thickened.
4. Fill eggplant shells with mixture and top with wedges of tomato and onion.
5. Place eggplant in baking dish and add about a half inch of water to the baking dish.
6. Bake at 350F until tomatoes and onions are well roasted (or caramelized, if desired).