Make Name: Stuffed Eggplant with Leek and Tomato Rice

Recipe Name: Stuffed Eggplant with Leek and Tomato Rice

Ingredients:
- 1 large eggplant
- 1 leek
- 2 tomatoes
- 1 cup rice
- 2 eggs

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/4 inch shell. Chop the eggplant flesh and set aside.
3. In a pan, sauté the chopped leek until softened.
4. Add the chopped eggplant flesh and diced tomatoes to the pan. Cook until the vegetables are tender.
5. In a separate pot, cook the rice according to package instructions.
6. Once the rice is cooked, mix it with the sautéed vegetables.
7. Fill the eggplant shells with the rice and vegetable mixture.
8. Beat the eggs and pour them over the stuffed eggplants.
9. Place the stuffed eggplants on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the eggplants are tender.
10. Serve hot and enjoy!