From Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
- 2 pounds eggplant
- Olive oil
- 2 medium onions, garlic to taste
- 2 large tomatoes, diced
- 2 teaspoons nutmeg
- Salt and pepper to taste
- 6 ounces grated or sliced mozzarella
- 1 large heirloom tomato
- 1/2 lemon
- Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.
- Chop onions and garlic and sauté in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplant and sprinkle an even layer of cheese over top. Bake at 350 degrees for 20 minutes, until golden on top.