Cook The Book: Stuffed Baby Eggplants And Zucchini In Pomegranate Sauce

• 15 zucchini
• 10 baby eggplants
• Oil for frying
• 2 onions, sliced thinly
• 2 tomatoes, sliced
• 1 1/2 cups long grain rice
• 10 1/2 ounces beef, ground finely
• 3 tablespoons oil
• 1/2 cup fresh parsley, chopped
• Salt and freshly ground black pepper
• 1/2 teaspoon turmeric
• Freshly squeezed pomegranate juice or 1/2 cup pomegranate concentrate diluted in water, enough to cover the contents
• 1/3-1/2 cup freshly squeezed lemon juice
• Salt and freshly ground black pepper

1. Cut off the stalks of the zucchini and scoop out the flesh using a corer.
2. Cut off the stalks of the eggplants, but leave the green leaves untouched-they will keep the eggplant from falling apart while the flesh is being removed. Scoop out the flesh using a melon baller or a tablespoon, and only then take off the green leaves.
3. Mix the ingredients for the stuffing. Stuff the vegetables to three-quarters their capacity and fry until golden.
4. Line a wide, flat saucepan with the onion and tomato slices. Arrange the stuffed vegetables on top and pour 1/4 cup oil into the pan. Season with salt and pepper, cover the contents with the freshly squeezed pomegranate juice (or the diluted pomegranate concentrate), and add the lemon juice.
5. Bring to a boil and cook covered over the lowest heat for about 5 hours, until the contents are dark brown and there is a small amount of thick sauce remaining on the bottom of the saucepan.

zucchini, eggplants, onions, tomatoes, long grain rice, beef, oil, fresh parsley, salt, turmeric, freshly squeezed pomegranate juice, freshly squeezed lemon juice, salt

Taken from www.seriouseats.com/recipes/2011/06/stuffed-baby-eggplants-and-zucchini-in-pomegranate-sauce-recipe.html (may not work)