Contributed by Sequoia Henning

This is a great way to take advantage of late summer bounty!

Ingredients

2 eggplants, sliced lengthwise and halved
12 garlic cloves, sliced lengthwise
2-3 tsp extra virgin olive oil
1/2 C soy cheese (or dairy cheese), grated
4 tomatoes, peeled, seeded and chopped
1 onion, chopped
2 tsp Bragg's Liquid Aminos (or veggie stock)
Basil (fresh, if available)

Instructions

Preheat oven to broil. Make 3 lengthwise slits on each of the eggplant halves, and stuff grooves with garlic slices. Rub olive oil on top. Bake at 450 F on a baking sheet for 15 minutes. Add grated cheese, and bake until tender, 5-10 minutes more.

While eggplants are cooking, simmer tomatoes and onions with Braggs or stock in a small pot for 20 min, or until tender. To assemble the boats, ladle sauce on top of each eggplant half, and sprinkle with basil. Serve hot and enjoy!

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