Stufed Eggplant/Mahshi Batindshan Bi Sayt

• 6 small eggplants
• 1 cup cooked rice
• 14 chopped walnuts
• 4 tablespoons parsley, chopped
• 3 tablespoons onions, chopped
• 2 tomatoes, peeled sliced and chopped
• 12 cup olive oil
• 12 green pepper, seeded and chopped
• 1 12 teaspoons salt
• 2 tomatoes, sliced

1. Remove the stalks from the eggplants and cut in half lengthwise.
2. Hollow out each half with a sharp knife.
3. Mix rice ,walnuts,parsley,onion,tomatoes, oil,red or green pepper, 1tsp salt and some blk pepper until well combined.
4. Stuff the eggplant 3/4 full with mixture.
5. Place the sliced in a heavy saucepan and arrange the eggplants on top.
6. Sprinkle with 1/2 tsp salt and add enough water to half cover the eggplant.
7. Cover bring to a boil,reduce heat and simmer for 45 minutes until.
8. Uncover after cooking 30 minutes to allow sauce to thicken.
9. Transfer to a serving dish let cool and serve.

eggplants, rice, walnuts, parsley, onions, tomatoes, olive oil, green pepper, salt, tomatoes

Taken from www.food.com/recipe/stufed-eggplant-mahshi-batindshan-bi-sayt-424618 (may not work)