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Stuffed Eggplant

INGREDIENTS
2 medium eggplants
1 1/4 teaspoons salt
2 tablespoons cashews, chopped
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, minced
4 plum tomatoes, chopped
1/3 cup raisins
1 tablespoon drained capers
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley
1/2 teaspoon red wine vinegar
INSTRUCTIONS
Cut the eggplants in half lengthwise and make lengthwise slits
into the flesh of each half, cutting deeply but not through the skins.
Sprinkle a teaspoon of salt on the eggplant halves, allowing the salt
to fall into the slits. Then place the eggplant halves,
cut sides down, on a colander.
Set aside for at least thirty minutes to release any bitterness.

In a medium frying pan over medium heat, toast the
cashew pieces until golden brown. Then remove from the pan
and set aside. Heat 1 tablespoon of olive oil in the same
frying pan over medium heat. Sauté the onions and garlic
until the onions are golden (about five minutes). Stir in the
tomatoes, raisins, capers, pepper, and remaining salt.
Cover and cook, stirring often until tomatoes soften
(about 10-12 minutes).

Preheat the oven to 350 degrees.
Lightly oil a baking sheet. Add two tablespoons of parsley,
the rest of oil, cashew nuts, and vinegar to mixture in frying pan
and stir until well blended. Squeeze any moisture from the
eggplants. Spread the mixture over the top of the eggplants
and bake for 45 minutes.

Sprinkle with the rest of the parsley and serve.

Per serving: 849 Calories (kcal); 38g Total Fat; (36% calories from fat);
18g Protein; 128g Carbohydrate; 0mg Cholesterol; 2736mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable;
2 1/2 Fruit; 7 Fat; 0 Other Carbohydrates
A SPECIAL THANKS TO THE VEGETARIAN VOICE

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This site created by: Michael McKennedy
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Last Update: 03/10/2000