Andrew & Eliza Johnson's Recipes

ELIZA JOHNSON'S STUFFED EGGPLANT, SPANISH STYLE

4 small eggplants
1 No. 2 can solid-pack tomatoes,
OR 2-1/2 c. peeled chopped fresh tomatoes
1 onion, chopped fine
Herb-seasoned bread crumbs, or prepared dressing mix
1 c. chopped celery heart, including tops
1 tsp. basil
Butter
Salt & Pepper, to taste
1/2 tsp. sugar

Select small firm eggplants, and wash well. Cut in half lengthwise, leaving stem if any. Using a curved gratefruit knife, cut out the center, leaving about 1/2-inch in the shell. Butter the shells well, and place them in shallow baking dish or casserole containing about 1/2-inch water. Cut the center of eggplant that you have removed into small piees into a saucepan, discarding any coarse, seedy portion. Add celery, tomatoes, basil and seasoning; simmer over low heat. Saute onion in butter; add to the mixture. Stir constantly until tender and until mixture thick. Place mixture in shells, sprinkle with crumbs and dot generously with butter. Bake at 325-degrees for about 15 minutes. Drain water, if any, from bottom of casesrole and serve from it. Serves 8.

Large eggplants may be used if small ones are not available. Cut each in half, and serve to make 8 portions. Garnish with thin slices of fresh tomatoes and a strip of broiled bacon on top of each serving.