- 1 eggplant
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 medium onion, chopped
- 1 tablespoon minced garlic, or to taste
- 1 teaspoon ground cinnamon, or to taste
- 3 tablespoons olive oil
- salt and pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
- Bake for about 30 minutes in the preheated oven, until soft.
- While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
- Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.
03/18/2017
recipepes.com
melitzanes mam, recipe
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