SALADS & VEGETABLES: MEDITERRANEAN EGGPLANT

2 large eggplants, cut vertically (see picture) 2 ounces Fisher Chef's Naturals pine nuts 1 cup chopped sweet onion 1/3 cup fresh parsley, washed and chopped 1/2 cup of diced celery 2 Tablespoons tomato paste 2 cloves of garlic, crushed 2/3 cup chicken broth 8 ounces lean minced lamb or beef olive oil 1/2 teaspoon ground cumin salt & pepper to taste 4 ounces canned tomatoes, chopped

Preheat the oven to 375° F. Remove the eggplant's pulpy centers (the flesh remaining on the skin should still be 1 inch thick). Heat olive oil and lightly fry the eggplant on both sides. Let them cool aside. Lightly sauté the onion, celery and garlic in the same pan. Add the meat and the seasoning and continue to fry the mixture for 10 minutes. Add the tomatoes and 1 cup of water and simmer for about 30 minutes or to taste, stirring often. Add the pine nuts and parsley. In a large oven dish, place the eggplants, the cut sides facing up. Cover them with the meat mixture. Stir tomato paste into the hot stock. Pour it over the eggplant. Bake for about 20 minutes. Serve warm.

Yields: 4 servings

Source: John B. Sanfilippo & Son, Inc.