2 med. eggplant, cut in half lengthwise
1/4 c. olive oil
2 sm. onions, sliced
1/2 c. green pepper strips
2 cloves garlic, minced
4 sm. tomatoes, cut in wedges
1 1/2 tsp. oregano
1 1/2 tsp. basil
1 tsp. salt
1/8 tsp. pepper

Scoop out pulp from cut eggplants, leaving 1/4 to 1/2 inch shells. Dice pulp and set aside. Cook eggplant shells in boiling salted water until just tender, about 3 minutes and drain. Place in baking dish, cut side up. Heat oil in frying pan. Add onion, green pepper, garlic, eggplant, tomatoes and seasonings and cook for 3 to 4 minutes, stirring frequently. Spoon into eggplant shells. Sprinkle with parsley flakes or Parmesan cheese. Bake at 350 degrees for 30 minutes. Serves 4.