¼ cup olive oil
2 large onions, minced
1 cup minced celery
1 carrot, thinly sliced
1 tablespoon long-grain rice
1 garlic clove, crushed in a garlic press
1/3 cup chopped parsley
1 teaspoon mint
½ teaspoon oregano
½ teaspoon thyme
1 can (8 ounces) whole tomatoes, drained
Salt and pepper to taste
1 firm ripe eggplant
1. Heat oil in a large skillet, add onion, and saute. Remove from heat. Add celery, carrot, rice, garlic, parsley, mint, oregano, thyme, tomatoes, salt, and pepper. Cover. Simmer 10 to 15 minutes.
2. Cut off the stem end of the eggplant. Scoop out the center pulp. Sprinkle inside with salt. Set shell aside. Mash pulp and add to vegetables. Simmer, stirring occasionally, for 10 minutes.
3. Rinse inside of eggplant with a little water. Spoon in vegetable mixture. Replace top and secure with wooden picks.
4. Pour½ cup water into a baking pan. Place eggplant on a trivet in pan.
5. Bake at 350° F 1 hour.
6. To serve, slice eggplant in half from top to bottom. Lay portions flat. Slice each lengthwise.
4 SERVINGS