Stuffed Eggplant

2 eggplants (cut in half, lengthwise)

1 small can of tomato puree (8 oz.)

1 cup bread crumbs

2 zucchini (chopped in ¼ - inch cubes)

1 pound mozzarella cheese (grated)

1½ cups oil or ghee

1½ teaspoons black pepper

1½ teaspoons salt

¼ teaspoon hing

1 teaspoon lemon juice

1 tablespoon basil leaves

1 tablespoon oregano flakes

In large skillet heat 1 cup oil or ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It's ready when you can push a knife point through easily. Turn off flame and set aside.

In one-quart saucepan add ¼ cup oil or ghee. When heated add 1 teaspoon black pepper, hing, and lemon juice. Quickly add tomato puree. Add ½ cup water, 1 teaspoon salt, and basil leaves. Cook on medium heat for ½ hour, stirring often.

In small skillet add last ¼ cup of oil or ghee. When hot add ½ teaspoon black pepper. Quickly add chopped zucchini, add ½ teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add bread crumbs and lower heat. (Spiced bread crumbs may be used, but then refrain from using salt.) Cook for 2 more minutes.)

Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on top of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot.

Serves 4.