Eggplant, stuffed with Parsley, Tomatoes and Onions

You will need:
1 large eggplant
1/3 cup olive oil
1 medium onion, thinly sliced
6 medium tomatoes, chopped
1 ? tablespoonfuls tomato paste
1 cup parsley, chopped
1 clove garlic, minced
1 teaspoonful sweetener
Salt to taste

Cut the eggplant in half, slice one half into ? to ? inch slices, the other into ? inch cubes

Saut? the eggplant slices in olive oil in a large skillet until slightly brown, drain and place in a baking dish

In the same skillet, Saut? the onions & garlic until softened.
Add the eggplant cubes, tomatoes, tomato paste, sweetener and salt to taste and simmer until thickened (about 5 to 10 minutes). Add the parsley.

Cover each eggplant slice with some of the eggplant/onion/tomato filling.

Bake uncovered in a 350 ? F oven until brown on top (should be about 20 minutes)

Serve hot or cold