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 chicken broth or beef broth
Wash and core eggplant. Prick with fork and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley and saute 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 meat broth over, cover with foil and bake at 250F until rice is done.
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