Stuffed Eggplant
                (Nightshade stuffed with nightshade)

		2 medium, standard eggplants
                oil (if you like olive oil,
                     this is a great place to
                     use it)
                1 chopped onion
                3 cloves minced garlic
                1 lb ground lamb, chicken or TVP*
                1 largish boiled potato, peeled(or not)
                   and coarsely mashed
                1 or 2 fresh tomatoes, seeded and
                   chopped
                1 teaspoon ground oregano
                pinch of cinnamon
                1 teaspoon black pepper
                1.5 teaspoons salt.
                2 eggs
           
        

   split eggplant in half and roast, cut-side down, in
   oiled pan at 350F for 45 minutes, or until very soft.
   carefully scoop insides outside, leaving skins intact.
   chop up the insides. put in largish bowl.
   fry onions and garlic in a bit of oil until golden,
   add spices at last minute and saute until fragrant; 
   scoop out of oil and add to eggplant insides. 
   add ground meat|tvp to oil that remains in pan and
   cook until browned.
   (i process the meat for a finer texture,
   but i'm known to be compulsively detail oriented)
   mix the meat|TVP with the eggplant. stir in
   the mashed potato and tomato.
   at this point you can refrigerate the skins and the
   stuffing. when you're ready to continue, whisk the
   eggs a little and mix them into the (cooled!) stuffing.
   stuff the skins carefully and roast them, covered, 
   for about 40 minutes at 325F. 
   
*Texturized Vegetable Protein