| 1 | Preheat the oven to 350°F. |
| 2 | Lightly oil a large baking dish. |
| 3 | cut each eggplant in half lengthwise. |
| 4 | Scoop out the insides and coarsely chop them; set aside. |
| 5 | Place the shells face down on a baking sheet and bake for 15 minutes. |
| 6 | in a skillet over medium-high heat, saute onion in olive oil for 10 minutes, stirring frequently to prevent browning. |
| 7 | Add tomatoes, garlic, eggplant insides, basil and oregano. |
| 8 | Simmer until soft, about 10 minutes. |
| 9 | Season with salt to taste. |
| 10 | fill eggplant shells with mixture. |
| 11 | Bake for 30 minutes. |
| 12 | Serve hot. |
| 13 | makes 6 servings. |
| 14 | the name of this recipe literally translates as "the imam fainted". |
| 15 | The legend goes that the ruler liked this dish so much, he fainted with delight. |
| 16 | the san mateo times. |
| 17 | 6/26/90 |
