Italian stuffed tomatoes

  • 2 eggplants;
  • 4 big tomatoes;
  • 1 onion;
  • 2-3 cloves of garlic;
  • 2 eggs;
  • mozzarella / yellow-cheese / parmesan cheese;
  • olive oil;
  • black pepper;
  • basil.

Wash the eggplants, dry them with a cloth, smear them with olive oil and bake them until they soften. Take them out of the oven and chop them into fine pieces together with the peel. Try to choose 4 identical tomatoes, cut their tops off and remove the insides.

Stew the diced onion in 1-2 tablespoons of olive oil, together with the finely chopped tomato insides, 2-4 mortared cloves of garlic and the chopped eggplants. Season it with salt, ground black pepper and a pinch of basil and boil it until it gets thick. Take the pot away from the hotplate and pour two whisked eggs in.

Stuff the tomatoes with this filling and sprinkle them with yellow-cheese, parmesan or place a piece of mozzarella on top; pour them on with some olive oil and bake them in hot oven for half an hour.

Serve the dish with well chilled (but not icy cold) white wine. A bottle of delicate apple-flavoured Chardonnay is a good idea.

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