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STUFFED EGGPLANT 
1 med. eggplant
1/3 c. olive oil
2 cloves garlic, chopped
1 c. onion, chopped
2 med. tomatoes, chopped
1/2 tsp. dry sweet basil
1 1/2 c. white bread cubes
1/4 c. pine nuts
1/4 c. chopped black olives
1 to 2 tbsp. capers, drained
1/4 c. grated Parmesan cheese

Preheat oven to 400 degrees. Grease shallow 9 x 13 baking pan. Slice eggplant in half lengthwise. Scoop out meat from eggplant, leaving 1/4 inch thick shell which will be stuffed later. Dice eggplant meat. Saute garlic, onion and eggplant in frying pan for 5 minutes or until eggplant softens. Stir in tomatoes and basil. Cook 2 minutes. Add bread cubes, pine nuts, olives and capers. Salt and pepper to taste, mix and heat through. Stuff shells with mixture. Top with cheese. Place shells in pan. Bake in oven 20 minutes until hot and cheese is brown.

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