Ingredients
2 pounds eggplant
1/4 teaspoon salt
2 tablespoons butter or oil
1 onion, chopped
2 pounds tomatoes, chopped
parsley
1/2 cup short-grain rice
salt and pepper to taste
1 cup broth
Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside.
Heat butter or oil, sauté onion, add tomatoes and parsley, and sauté 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 broth over, cover with foil, and bake at 250 degrees
F until rice is done.
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