4 firm, ripe red tomatoes
1/2 lb. mushrooms, diced
3 cloves garlic, crushed
1 med. eggplant, cubed
2 tbsp. olive oil
1/2 tsp. Italian herb seasoning
1/2 c. fresh Italian parsley, chopped
1 med. onion, diced
Cayenne pepper to taste
1/4 c. Romano cheese

Preheat oven to 350 degrees. Scoop out the centers of the tomatoes, placing in small bowl. In a large frying pan, saute mushrooms, garlic and eggplant in olive oil for 5 to 8 minutes. Add tomato pulp, seasonings, parsley and onion and cook together for 5 more minutes. Place the tomato shells in an oiled baking dish and fill with mixture. Sprinkle with cheese and bake for 5 minutes. Serves 4.