Serves 6 3 medium  or 1 large eggplant -- trimmed 2 small onions -- quartered 2 cloves garlic 1/4 cup olive oil 3/4 cup long grain rice 1 10-oz can chicken broth or vegetable broth 1 teaspoon sugar 1/2 teaspoon basil 1/2 teaspoon salt 1/2 teaspoon pepper dash cinnamon 2 tomatoes, diced 1/2 cup parmesan cheese 2 tablespoons butter or margarine, melted

Cut eggplants in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell; set aside.

Grind eggplant pulp, onions and garlic in food processor (or chop very finely by hand).

Heat oil in a 12-inch skillet over medium heat. Add ground vegetables and saute 4 minutes. Add rice, broth, sugar, basil, salt, pepper, and cinnamon; mix well. Cover and simmer over low heat for 15 minutes. Add tomatoes and simmer 10 minutes more.

Remove mixture from heat and stir in Parmesan cheese. Loosely stuff each eggplant shell. Place shells in a greased 9x13x2-inch pan. Brush with butter. Cover and bake at 325F for 20 minutes. Remove cover and bake 30 minutes more or until tops are crusty. Serve immediately.

adapted from a recipe at