8 lg. tomatoes
1 lg. onion, cut into rings
2 tbsp. butter
1 med. eggplant, peeled, cut into 1/2 inch cubes
4 tsp. curry powder
1/2 tsp. oregano
2 tsp. salt
1/4 tsp. pepper
Buttered crumbs

Cut a slice off the tops of the tomatoes, deep enough to remove the stem. Scoop out the insides, leaving the outer 1/4 inch of the tomato intact. Saute the onion rings in butter, add the tomato pulp, and simmer until the tomato is softened. Add the eggplant to the tomato pulp.

Season with curry, oregano, salt and pepper. Cook, stirring gently until the eggplant is tender and the sauce is thickened. Fill tomatoes with hot eggplant mixture. Place in a casserole; top each tomato with buttered crumbs. Bake at 350 degrees for 30 minutes.