2 eggplants
2 lg. chopped onions
2 lg. chopped tomatoes
2 tbsp. oregano
2 chopped cloves garlic
4 tsp. oil
Salt and pepper

Split eggplant in half lengthwise, brush with lemon juice. Scoop out pulp and chop. Set aside. Place shells in baking dish. Saute onion and garlic 5 minutes until tender. Stir in chopped eggplant, tomatoes, oregano, salt and pepper. Lower heat and cook 20 minutes, stirring. Spoon mixture into eggplant shell. Add water to baking dish of eggplant. Bake 350 degrees for 30 minutes. May be baked and frozen.