The Priest Fainted Eggplant

This recipe is a great light, middle-eastern meal.  This recipe is also for garlic lovers.  Adapted from World Vegetarian Classics.

Ingredients

2 large eggplant

3 medium onions, sliced thinly

4-8 cloves garlic, crushed (depending on how much garlic you like...)

1 can diced tomatoes, drained and juice reserved

1.5 t cumin seeds

1 t salt

1 T brown sugar

1 T balsamic vinegar

3 T raisins

handful pine nuts

chopped fresh parlsey for garnish

olive oil

Instructions

1) Preheat oven to 440F/220C.  Heat 2-3 T olive oil in a large pan over medium heat, and fry onions, cumin and garlic until translucent and fragrant.

2) Add tomatoes, 2-3 T tomato juice, raisins, balsamic vinegar, sugar, and simmer for a few minutes, until the tomato juice is reduced.  Remove from heat.

3) Cut eggplant in half lengthwise, and hollow out the middle of the eggplant.  Discard the scrapings (or make baba ganoush!)

4) Lay eggplant face up in a large casserole dish, and fill with tomato-onion mixture.  Sprinkle with pine nuts and parsley.

5) Cover with tin foil and bake for 45 minute covered, and another 15 minute uncovered.