~Sent in by: Rita, London, England
Ingredients
8 tomatoes
3 eggplants
olive oil and balsamic vinegar
1/2 medium onion, chopped
8 oz. mushrooms, cleaned and sliced
1/3 cup black olives, chopped crushed
fresh basil
salt and freshly ground pepper
1. Cut the eggplants in half and score. Brush the cut
sides with olive and place with cut-side down on a well
oiled baking dish. Roast the eggplants in a 425° oven for
25-30 minutes, until soft. Allow to cool while preparing
tomatoes and the rest of the ingredients.
2. Cut the top off of the tomatoes and reserve. Scoop out
the insides and sprinkle with salt and pepper.
3. Toss the mushrooms, olives, basil and onions in a
mixing bowl. Scoop out the pulp of the eggplant and add
it to the rest of the ingredients. Season with salt, pepper
and a little olive oil.
4. Stuff the tomatoes and put the "lid" back on. Sprinkle
with more olive oil and some balsamic vinaigrette and serve.
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