Stuffed Tomato with Eggplant

(Patlıcanlı Domates Dolması)

4 large tomatoes

Filling:
1 onion, finely sliced
1 garlic clove, finely chopped
2 tbsp extra virgin olive oil
1 Chinese or Japanese eggplant, peel, cut in cubes, soak into salty water for about 15 minutes, drain, squeeze the excess water
2 tbsp parsley, chopped
1 tbsp basil, chopped
1/3 cup feta cheese, cut in cubes
1 slice day old Turkish bread (or French or Italian), without crust, crumbled
1 egg, beaten
1/2 tsp oregano
1/2 tsp crushed pepper
Salt
Pepper

Cut off the tops of the tomatoes using a small knife. Then spoon out the inside of the tomatoes and cut them in small pieces, put aside.

Saute the onion with olive oil in a medium sized pan. Add the garlic. When the smell comes out, add the tomato pieces and eggplant. Saute for about 10 minutes on medium low heat. Then turn the heat off. Add the rest of the filling ingredients and stir. Fill the tomatoes using a teaspoon.

Preheat the oven to 400 F (200 C). Place the stuffed tomatoes in a greased casserole dish and bake for about 30 minutes.

This is a great entree dish for dinner parties, especially during Summer nights:)