Another recipe from the Oorah Shmorg cookbook.
Ingredients:
1 large eggplant
1 small zucchini
1 carrot
1 onion
1 pepper
1 large can of tomato sauce
1/2 cup water
salt, pepper and preferred spices
Slice eggplant into 1 inch slices. Lay aside. Grate all remaining vegetable and saute. Spice the vegetables to your taste. Slice each eggplant slice most of the way through the middle into two 1/2 inch slices, but leaving them attached on one side. Place a heaping spoonful of grated vegetable mixture in each eggplant pocket. Lay the stuffed pockets in a 9×13 pan. Dilute tomato sauce with water and add salt and pepper to taste. Bake covered at 350F for 1 1/2 hours.
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