Ingredients

2lb eggplant

1/4 tsp salt

2 tbsp butter or oil

1 onion, chopped

2lb tomatoes, chopped

Parsley

1/2 c short-grain rice

Salt and pepper to taste

1 cup beef stock

Method

Wash and core eggplant .

Prick with fork, and sprinkle with salt; set aside.

Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while.

Add rice; stir and mix well.

Remove from fire; set aside for 10 minutes.

Fill eggplants with rice mixture and place in a deep baking tray or casserole.

Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.

Cooks Comments and Tips

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