Meal #33: Stuffed Eggplant

Back from our international food extravaganza, we wanted to make something that was a little healthier.


  • 2 eggplants
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 onion
  • 4 garlic cloves
  • 1 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • Cayenne pepper to taste
  • 2 tomatoes
  • 1 ounce Pecorino Romano cheese
    • Didn’t wind up including this because it was hard to find at the grocery store
  • 2 tablespoons pine nuts
  • 1 tablespoon red wine vinegar
    • Apple cider vinegar is pretty close
  • 2 tablespoons parsley

Finished Product

This was a tasty return to normal eating habits for us. We did sneak in some chicken broth so it’s not technically vegetarian anymore, but if we ever were to make a veggie dish this would be near the top of the list. A nice smooth texture on the eggplant with savory filling made for a nice reminder of home cooking.