My take on Indian Eggplants

Ingredients:

10 Indian Eggplants

1 cup short grain rice

3 large tomatoes: 1 diced, 2 whole

1 onion (chopped)

1/2 red bell pepper (diced)

1/2 cup parsley (chopped)

1/4 cup mint (chopped)

1/4 cup lemon juice

1/2 cup olive oil

1 cup water

1 tsp salt

1/2 tsp black pepper

Method:

Stuffing: Place rice in a colander and rinse under running tap water (about 1 min). Combine rice, tomatoes (diced), bell peppers, parsley, mint, lemon juice, oil, salt & pepper in a bowl.

Hollow eggplants and stuff them with the rice mix.

Sauce:
Cut 2 whole tomatoes into large cubes and place them in a food processor until liquefied.
Transfer to a sauce pan and add stuffed eggplants and 1 cup of water.
Cook for 15-25 min on medium low heat.