Ingredients:
8 ripe tomatoes
1 large onions, cut into thin rings
2 tablespoons butter
1 medium eggplants
4 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon oregano
1 pinch thyme
1/2 cup buttered fresh breadcrumbs
fresh ground black pepper
Directions:
Cut thin slice off top of each tomato and scoop out insides, leaving 1/4″ shell.
Saute onion in butter.
Add tomato pulp and simmer until pulp is softened.
Peel eggplant and dice into 1/4″ cubes and add to pulp mixture.
Season with salt, oregano, curry powder,thyme and black pepper.
Taste, and adjust seasoning if necessary.
Cook, stirring gently, until eggplant is tender and sauce is thickened.
Salt tomato cups, fill with hot mixture.
Place in baking pan or casserole and top with buttered breadcrumbs.
Bake in 350 F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.
Servings: 8
Time preparation: 60 min.
Time total: 100 min.