Stuffed Tomatoes for the cheap Greek

3 brandy wine, or reg. tomatoes
1/2 C. quick cooking brown rice
3 small red potatoes
2 cloves minced garlic

1/2 C. chopped onion (red or yellow)

1/4 C. chopped walnuts or pine nuts
1/4 C. Feta cheese
1/2 C. Eggplant
1 Tbs. lemon juice
2 Tbs. breadcrumbs
extra virgin olive oil
1 tsp mint
1/2 tsp. fresh basil (or dried)
1/2 tsp. dried oregano
2 tsp. ground chili pepper
Salt and pepper

400 degrees F
25-60 min.
1. Heat oil in skillet over med. high heat and add garlic, and onion. Saute until onion is translucent.
2. Add potatoes, walnuts, Eggplant, rice, a splash of lemon juice, all seasonings, salt and pepper
3. Create bowl with tomatoes by cutting tops until only small piece is attatched in back.
4. Open top and scoop out tomatoe insides (make sure to take out as much as you can without puncturing tomatoe, otherwise the acidity will change the flavor/texture). Cut up the tomatoes insides and place in skillet with vegetables.
5. Saute for 4 min.
6. On a baking sheet place tin foil down and tomaotes on top.
7. Fill Tomatoes with vegetable filling from the skillet, and close tops (Filling can be overflowing)
8. Pour olive oil over tomatoes and sprinkle with bread crumbs.
9. wrap tomatoes in tin foil and place in oven.

Bake until potatoes are soft, and rice is cooked. Time varies depending on oven.

This dish reminds me of my mother's rice and potatoe casserole...that home cooked taste! MMM