Lamb Stuffed Eggplant (Aubergine) Or Zucchini

• 2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
• 1/2 lb lamb or 1/2 lb beef, ground
• 1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
• 1 tomatoes, skinned and chopped
• 2 tablespoons finely chopped fresh parsley
• salt and pepper
• 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
• 2 tablespoons pine nuts (optional)
• 2 tablespoons raisins (optional)
• 1/4 cup olive oil
• water

1. Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
2. Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
3. Thoughly mix stuffing ingredients.
4. Stuff vegetables no more than 3/4's full.
5. Arrange vegetables in a large saucepan.
6. Add oil and enough water to reach halfway up the sides of the vegetable.
7. Cover and simmer 45 minutes.
8. To bake: Arrange vegetables in an oven proof dish add oil and water as above.
9. Bake at 425u0b0F for 15 minutes, reduce heat to 325u0b0F and bake 45 minutes.

eggplants, lamb, rice, tomatoes, fresh parsley, salt, ground cinnamon, pine nuts, raisins, olive oil, water

Taken from www.food.com/recipe/lamb-stuffed-eggplant-aubergine-or-zucchini-25185 (may not work)