Recipe 21-Stuffed eggplants

This is delicious!

Ingredients
3 eggplants cut lengthwise
1 onion chopped
3 tomatoes chopped
2 tablespoons olive oil
1/2 cup white wine
salt and pepper to taste

Preheat the oven to 355F (180C)
Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
Heat a pan over medium temperature. Put in the olive oil, the onion and tomatoes. Mix well and add the wine. Let cook for 20 min. Add salt and pepper. Once the roasted eggplant has cooled enough to handle, scoop out the flesh and add it to the pan. Allow to cook for another 10 min.
Put the mix inside the shell of each eggplant and on top sprinkle with yellow cheese of your choice. Bake in oven at 400F (200C) for 45 min.


Enjoy!