2 Japanese Eggplant
1 Onion, thinly sliced in rings
1/2 C. Canned No Salt Added Chopped Tomatoes
4 cloves garlic, minced
1/8 C. Chopped Fresh Parsley
Pepper

Cut off and discard the stems from the eggplant. Using a sharp knife, peel the eggplants to form a striped pattern (like a barber pole). Heat some water or broth over medium heat. Add eggplants and sauté until tender and soft on all sides. Carefully transfer eggplants to a baking dish, arranging them side by side. Add onions to the pan (with more broth if necessary) and sauté until tender. Add tomatoes and garlic, and cook a few minutes longer. Season to taste with pepper. Stir in the parsley and set aside. Cut a lengthwise slit in the eggplant, cutting about halfway through, leaving about an inch on each end. Carefully pull apart this pocket and stuff each with half the onion mixture. Add 1 C. hot water to the pan, cover with foil, and bake at 350 until the eggplants are very tender, about 15-20 minutes. Allow to cool to room temperature before serving.