*  Exported from  MasterCook  *
 
                              STUFFED EGGPLANT
 
 Recipe By     : The KitchenAid Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        eggplant -- trimmed
    2      small         onions -- quartered
    2      cloves        garlic
      1/4  cup           olive oil
      3/4  cup           long grain rice
    1      10-oz can     chicken broth
    1      teaspoon      sugar
      1/2  teaspoon      basil
      1/2  teaspoon      salt
      1/2  teaspoon      pepper
           dash          cinnamon
    2                    tomatoes, diced
      1/2  cup           parmesan cheese
    2      tablespoons   butter or margarine, melted
 
 Cut eggplants in half lengthwise.  Scoop out pulp, leaving a 3/8-inch shell;
 set aside.
 
 Assemble and attach food grinder using coarse grinding plate.  Turn to speed
 4 and grind eggplant pulp onions and garlic.
 
 Heat oil in a 12-inch skillet over medium heat.  Add ground vegetables and
 saute 4 minutes.  Add rice, chicken broth, sugar, basil, salt, pepper, and
 cinnamon; mix well.  Cover and simmer over low heat for 15 minutes.  Add
 tomatoes and simmer 10 minutes momre.
 
 Remove mixture from heat and stir in Parmesan cheese.  Loosely stuff each
 eggplant shell.  Place shells in a greased 9x13x2-inch pan.  Brush with
 butter.  Cover and bake at 325F for 20 minutes.  Remove cover and bake 30
 minutes more or until tops are crusty.  Serve immediately.
 
 typed by KCODY63@worldnet.att.net
 
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 NOTES : When selecting eggplant, they should be firm, with a shiny, smooth
 purple skin.