2 sm. long eggplants (1 to 1 3/4 lbs.)
Lemon juice
2 c. onions, finely chopped
2 cloves garlic, finely chopped
4 tsp. olive oil
2 c. ripe tomatoes, peeled and chopped
2 tbsp. chopped parsley
1/2 tsp. pepper

Preheat oven to moderate (350 degrees). Split eggplants in half lengthwise. Brush with lemon juice. Scoop out pulp, leaving 1/4 inch shell. Chop pulp and set aside. Place shells in shallow baking dish. Saute onion and garlic in oil in large skillet 5 minutes or until onion is tender, but not brown. Stir in chopped eggplant, tomato, parsley, and pepper. Lower heat; cook 20 minutes, stirring occasionally. Spoon about 3/4 cup mixture into each eggplant. Add water to baking dish containing eggplant to depth of 1/2 inch. Bake for 30 minutes or until thoroughly heated.