Turkish Eggplant 

2 medium eggplants
3 large spanish onions, diced
2 cloves garlic, minced
1/2 cup herbed oil
1 Tbsp tomato puree
1 Tbsp butter
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp dried oregano
Salt
Pepper
3 large tomatoes, diced
1/2 cup bread crumbs

Boil the eggplants in salt water for 15 minutes.  
Soak in cold water until cool.  Cut in half lengthwise.  
Scoop out the pulp; leave the skin intact.  Brush the skins with oil.  
Lay on a baking tray, open side up.  Dice the pulp.
Preheat the oven to 350 F.  
Saute the onions and garlic in herbed oil until soft.  
Mix in the tomato puree, butter, dill weed, basil, oregano, salt, and pepper.  
Add the tomatoes and eggplant pulp.  
Simmer for about 15 minuets.  
Mix in the bread crumbs.  
Scoop half the filling into each eggplant skin.  
Garnish with parsley.  
Bake for 15-20 minutes.

Yeild: 4 servings