Baked Eggplant

Ingredients

• 2 eggplants
• ¼ lb button mushrooms
• ½ lb tomatoes
• 1 cup onions
• 4 large cloves garlic
• ½ tsp cinnamon
• 2 tsp virgin olive oil
• ⅔ cup walnuts
• 3 heaping tbsp capers
• 1 can tomato paste

Steps

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