| How To Cook: |
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1. Cut the eggplants in half. Scoop out the centers, leaving a wall of flesh ¾ inch thick. Chop the eggplant that was scooped out.
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2. Cook the onion and garlic in the olive oil in a covered 1-quart casserole for 4 minutes.
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3. Add the tomato, parsley, the chopped eggplant, the bay leaf, the cinnamon stick, salt, and pepper. Cook, covered, 5 minutes, stirring once.
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4. Remove the bay leaf and cinnamon stick and divide the contents of the casserole among the four eggplant halves.
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5. Put in a rectangular baking dish with the larger ends of the eggplants toward the ends of the dish.
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6. Cover with wax paper or plastic wrap and cook in the microwave oven until tender (about 10 minutes). Garnish with the olives and the anchovy fillets.
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