1 med. eggplant
1 jar sun dried tomatoes
1 tbsp. chopped basil
1 med. yellow onion, diced
1/2 tsp. red crushed pepper
2 eggs
Salt & pepper to taste

SAUCE:

16 oz. whole, peeled tomatoes
1 tbsp. crushed garlic
1 tbsp. chopped basil
1 med. onion, 1/4 inch diced
1 c. red wine
1 c. chicken stock
Salt & pepper to taste

Peel eggplant, then slice into 1/2-inch wheels. Place on cookie sheet and bake at 350 degrees for 15 minutes. Chop cooked eggplant wheels into roughly 1/4-inch pieces. In a medium size mixing bowl, add eggplant, 1/4 cup chopped sun dried tomatoes and remaining dumpling ingredients. Mix; make small dumplings the size of a quarter. Deep- fry and place in a 2-inch deep baking pan. Add all sauce ingredients into a saucepan and bring to a boil. As soon as the sauce boils, reduce to simmer for 1 hour. Puree and pour over dumplings. Bake at 350 degrees for 20 minutes. Yields 4 servings.