2 medium eggplants 2 Tablespoons olive oil I large onion, finely chopped 1
clove garlic, crushed 2 large whole tomatoes, peeled and cut in small
wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2
teaspoon each dried crushed basil, oregano, and thyme Salt or suit
substitute to taste Pepper, freshly cracked, to taste 2-1/2 cups tomato
juice 2 Tablespoons freshly-minced parsley Preheat oven to 375 degrees.
Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" layer on
outer shell. Chop I cup pulp. In a skillet, saut6 onion and garlic in oil
along with tomato wedges and chopped eggplant. Stir often, until all
vegetables are soft.  Mix in chives, bread crumbs, and all seasonings.
Stuff shells and arrange in oven-proof dish. Pour tomato juice into bottom
of pan. Bake about 30 minutes, basting with juice to keep moist. Garnish
with parsley.