Source: dLife

A combination of eggplant, tomatoes, and onions in an eggplant shell mixed with pasta and a light lemon dressing.

Servings

1 whole eggplant
1 large tomato , seeded and coarsely chopped
4 Onion, green, tops & bulb, fresh, large , sliced
2 tbsp balsamic vinegar (or red wine vinegar)
1 tbsp olive oil
1 tsp fresh lime juice
1 tbsp chopped parsley
1.5 cup Pasta, rotini, semolina, dry, package , cooked, room temperature

1 Preheat oven to 425 degrees F.
2 Poke holes in eggplant with fork in 6 or 7 places. Arrange on a baking sheet.
3 Cook until soft, about 20 minutes. Let cool until easy to handle.
4 Slice eggplant in half and spoon out seeds and pulp.
5 Slice pulp into 3/4 inch pieces.
6 Mix eggplant pulp, tomato, and onions in a bowl.
7 Add in vinegar, oil, lemon juice, and parsley. Combine with pasta and spoon into hollowed out eggplant shells.

The eggplant can be roasted up to 2 days in advance and kept refrigerated.