Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     eggplants...Chinese or Japanese ones
  4                     tomatoes chopped
  1               Head  garlic crushed or finely chopped
                        fresh basil -- finely chopped or
                        dried
                        salt and pepper to taste
                        parmesan cheese grated...optional
                        olive oil

Preparation:

Cut eggplant in half, lengthwish, then again croswise so you end up with 4 pieces. Make several deep slits into the meat of the eggplant without cutting through to the skin. Stuff chopped tomatoes into the slits, place garlic on top and sprinkle with basil. Sprinkle with parmesan cheese, if so desired. Drizzle with lots of live oil. Bake for 25-30 minutes.