Instructions: Wash eggplant and cut in half. Scoop out pulp leaving 1/2" shell Microwave shell for 8 minutes on High, until soft. Chop pulp and saute in oil with onion and garlic until tender. Melt margarine in Microwave. Add flour and juice from tomatoes + water to make 1 cup. Cook to thicken. Add sauce and tomatoes to chopped eggplant. Add oregano or marjoram, pepper and salt.

Fill shells. Top with cheese. Bake at 350 F for 30 minutes. May need to cover for part of cooking time.

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