Stuffed Tomatoes With Eggplant And Potato

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 4 large tomatoes
• 1 onion, sliced
• 1 garlic clove, chopped
• 2 tablespoons olive oil
• 1 eggplant, peeled and cubed
• 1 tablespoon basil, chopped
• 1/3 cup your favorite cheese, grated (i use feta)
• 2 tablespoons breadcrumbs
• 1 egg, beaten
• 1/2 teaspoon oregano
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon curry powder
• 1 russet potato, peeled and cubed
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• black pepper

Recipe

• 1 soak eggplant cubes into 3 teaspoons of salty water for about 15 minutes, drain, squeeze the excess water.
• 2 boil potato cubes for 10 minutes.
• 3 preheat the oven to 400 f.
• 4 cut a 1/2" slice off of top's of tomatoes and scoop insides out. cut insides into small pieces and put aside.
• 5 in a medium fry-pan, saute the onion with olive oil for 2 minutes and add garlic. saute until soft.
• 6 add tomato pulp, eggplant and potatoes. saute for about 5 minutes over medium heat.
• 7 add balsamic vinegar, salt, sugar, turmeric powder, curry powder and saute for 5 more minutes over low heat. stir occasionally.
• 8 turn the heat off and add the rest of the ingredients, except cheese.
• 9 mix well.
• 10 fill the tomatoes with the mixture, using a teaspoon.
• 11 place the stuffed tomatoes in a baking dish. sprinkle with cheese.
• 12 bake for 30 minutes.
• 13 serve hot.