Baked Stuffed Eggplant

• 2 large eggplants
• 1/4 pound butter
• 1 pound ground lamb
• 2 medium onions, chopped
• 1 green pepper, chopped
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon cinnamon (or more, to taste)
• 1 tablespoon tomato paste
• 1 16-ounce can tomatoes, drained, juice reserved
• 1/2 cup hot water

1. Remove stems and cut the eggplants in quarters lengthwise.
2. Soak them in lightly salted water for 15 minutes.
3. Drain and dry.
4. Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces.
5. Use more butter, as needed.
6. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
7. Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly.
8. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
9. Preheat oven to 375 degrees.
10. Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces.
11. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces.
12. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes.
13. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened.
14. Serve with pilaf.

eggplants, butter, ground lamb, onions, green pepper, paprika, salt, black pepper, cinnamon, tomato paste, tomatoes, water

Taken from cooking.nytimes.com/recipes/2416 (may not work)