Stuffed eggplant

 Serves 2

1 large eggplant

2 cloves garlic14.5 ounce diced tomatoes

2 shallots

2 Tablespoons olive oil

1/4 Cup dry white wine

Sea salt

Freshly ground black pepper

2 Tablespoons feta cheese

2 Tablespoons chopped parsley

Score eggplant and drizzle with olive oil. Roast 15-20 minutes at 350 degrees.

Scoop out eggplant, reserving the shells, and saute with everything else except the cheese and parsley.

Restuff the shells, sprinkle with cheese, and pop back into the oven for 15 mintues.

Garnish with parsley.