3 lg. eggplants
2 med. onions
3 med. tomatoes
3 cloves garlic
1/3 c. raisins
6 tbsp. olive oil
Juice of 1 lemon
1 tbsp. honey
Pinch of parsley
2/3 tsp. cinnamon
Salt & pepper to taste
4 oz. sliced almonds

1. Cut eggplants lengthwise in half.

2. Scoop out pulp with small spoon, leave shell 1/3-1/2 inch thick.

3. Put pulp in colander; sprinkle with salt and set aside for 1 hour.

4. Sprinkle salt on shells; set aside for 1 hour.

PREPARE STUFFING:

1. Wash pulp.

2. Chop onions, tomatoes and crush garlic; saute in oil for 10 minutes, stirring often.

3. Remove from heat; add raisins, juice of 1 lemon, cinnamon, almonds, honey and salt & pepper.

4. Stuff shells with mixture.

5. Place in oiled casserole dish side by side, so they support each other.

6. Cover and bake for 1 1/4 hours at 325 degrees.

7. Remove from oven and let stand for 10 minutes.

8. Options: Mozzarella or fontina cheese can be sprinkled on top for the last few minutes of baking. This dish can be served hot or cooled slightly in the refrigerator before eating.