1 lg. or 2 sm. eggplants
1/2 c. butter
1 med. onion, chopped
1 can solid pack tomatoes
1 c. celery, diced
1 tsp. dried basil
1/2 tsp. dried thyme
3/4 tsp. salt
Pepper
1 c. fresh bread crumbs

Cut eggplant in half lengthwise. Remove pulp, leaving shell about 1/2" thick and butter inside of shell. Dice pulp and set aside. Melt half of butter, stir in onion and cook until straw colored. Add eggplant, tomatoes, celery, basil, thyme, salt and pepper. Cook over medium heat until mixture is thick and celery is tender. Spoon mixture into eggplant shells. Cover with crumbs, lightly sauteed in remaining butter and place in shallow baking pan. Pour 1/2" boiling water in the pan. Place in a preheated 325 degree oven and bake for 15 to 20 minutes. Serves 4 to 6.