3 large eggplants
5 whole ripe tomatoes, chopped
2 large onions, finely chopped
2 large bell peppers, chopped
10 oz. melted cheese (any processed melted cheese)
1 cup red wine
2 tsp. oregano flakes
2 minced garlic cloves
1 meat bouillon cube
2 tbsp. tomato paste
1 cup water
6 tbsp. grated Parmigiano cheese
salt and pepper, to taste
olive oil

Cut the eggplants in half lengthwise. Scoop out and save the flesh, cutting it in small cubes, leaving the shells 1/4 to 3/8-inch thick.

Sauté the onions and bell peppers with olive oil, adding the garlic a bit later. When the onions are done but not brown, add the chopped tomatoes (I chop the tomatoes with skin, seeds and everything!) and continue cooking, stirring occasionally. Then add all other ingredients: wine, cube broth (bouillon), tomato paste, pepper, oregano and the eggplant flesh.

Continue cooking and stirring occasionally, reducing the heat a little bit to avoid sticking the mixture to the pan. Add the cheese, chopped or grated, depending on how soft it is (I used a melted Swiss style cheese, but any cheese that melts with heat is good).

At this point, stirring should be done continuously until most of the cheese is amalgamated with the mixture. You can leave tiny pieces of unmelted cheese scattered into the mixture.

The water should be added if the mixture dries too fast before it is completely cooked and tender. Check the salt and add it to taste.

Place the eggplant shells as level as possible into a skillet or refractory dish, sprinkle the interior with salt and olive oil and add the mixture inside them as much as possible. Then sprinkle each half with a tablespoon of the grated Parmigiano cheese.

Bake at 350°F for 30 minutes or more, or use a microwave oven at full capacity until the eggplant walls are very tender.

Submitted by: Luis De Santis (Venezuela)