Stuffed Eggplant Greek-Style
|Olive oil||3 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Tomatoes||1 Pound, peeled, seeded, chopped|
|Garlic||2 Clove (10 gm)|
|Cinnamon stick||2 Inch (1 Piece)|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
Remove stems and caps from eggplants.
Heat oil in large skillet.
Add eggplants; cook over medium-high heat 5 minutes.
Remove frompan; cut in half lengthwise.
Carefully scoop out pulp; leave thin shell.
Chop pulp coarsely.
Heat butter in same skillet.
Add onions; cook until golden.
Add tomatoes and eggplant pulp; cook 10 minutes.
Crush garlic with salt; add to tomato mixture.
Add bay leaf, cinnamon, pepper, and parsley; cook 10 minutes.
Fill eggplant shells with mixture.
Garnish each shell with 2 olives and 2 anchovy fillets.
Bake in preheated 375 °F oven 10 minutes