stuffed eggplant

ingredients:
1 eggplant
1 egg
1 tomato
1/2 small onion
Tomato paste
grated cheese
Salt, pepper, olive oil
method:
Start by peeling the eggplant (or just the hat, if you want stuffed with skin), then
wash. Cut in half horizontally with the upper much finer than bottom (as a sort of "cap").
In the big half, pass the blade of a knife all the way around without piercing the bottom, about 5 mm from the edge. Then using a small spoon to dig and remove the flesh. Bake eggplant hollow baked 15 minutes at 180 ° C
Meanwhile, in a skillet with a little olive oil, fry a few pieces of onion. Cut the pulpit and the "hat" of the eggplant into small cubes, cook in skillet. Cut tomato into small cubes and add to the pan with the pulp.
Once the vegetables are cooked, add a little tomato paste. Add the beaten egg and mix until the egg is cooked. Salt and pepper.
Pour the contents of the pan inside of the eggplant. Sprinkle a little grated cheese and broil under the broiler for about 5 minutes.
http://cuisinesolo.blogspot.com/2010/01/test-1_14.html