Categories: Vegetables, Vegetarian 
      Yield: 4 servings 
  
  
  2 medium eggplants 2 Tablespoons olive oil I large onion, finely 
  chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and 
  cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread 
  crumbs 1/2 teaspoon each dried crushed basil, oregano, and thyme Salt 
  or suit substitute to taste Pepper, freshly cracked, to taste 2-1/2 
  cups tomato juice 2 Tablespoons freshly-minced parsley 
  Preheat oven to 375 degrees. 
      Slice eggplants in half lengthwise. Remove pulp, leaving 1/2" 
  layer on outer shell. Chop I cup pulp. In a skillet, saut6 onion and 
  garlic in oil along with tomato wedges and chopped eggplant. Stir 
  often, until all vegetables are soft.  Mix in chives, bread crumbs, 
  and all seasonings. Stuff shells and arrange in oven-proof dish. Pour 
  tomato juice into bottom of pan.  Bake about 30 minutes, basting with 
  juice to keep moist. Garnish with parsley.