1 1/4 cups finely chopped yellow onion
about 1/4 cup extra virgin olive oil or more if needed
1 cup finely chopped sweet green pepper
1/2 pound lean ground lamb
1 1/4 cups chopped fresh or well drained canned Italian plum tomatoes
1 tablespoon dried mint
1 tablespoon ground cumin
1/2 teaspoon hot red pepper flakes
salt and freshly ground black pepper to taste
1 cup cooked long grain rice, about 1/2 cup raw
1/4 cup minced flat leaf parsley
8 Italian eggplants
1 ripe tomato, thinly sliced
1/3 cup freshly grated Parmigiano cheese
Prepare the stuffing: In a skillet over medium low heat, gently cook the onion in 2 tablespoons of the olive oil. After about 5 minutes, when the onion starts to soften, add the green peppers. Cook for 10 to 15 minutes or until the vegetables are soft but not browned. Remove the vegetables from the skillet, along with the cooking oil and set aside. Add the lamb to the skillet and saute quickly, raising the heat and stirring constantly until the lamb is thoroughly browned, about 5 to 7 minutes. If the lamb is especially lean, you might need to add a teaspoon or more of olive oil. Scrape the lamb with its fat into a sieve to drain. Discard the fat and return the lamb to the skillet along with the onion pepper mixture. Add the chopped tomatoes and seasonings and mix well. Cook, stirring occasionally, over medium low heat until the tomatoes have released all their liquid and the sauce has thickened but not dried out, about 15 minutes. Taste and adjust the seasonings. Remove the skillet from the heat and stir in the rice and parsley, mixing well. Set aside until you're ready to use it. The stuffing can be prepared a day or more ahead of time and refrigerated, but bring it back to room temperature before proceeding with the recipe. Rinse the eggplants. Leave them whole, but prick them with a fork in half a dozen places. If you use larger eggplants, cut them in half lengthwise, score the cut surfaces in a crisscross pattern not more than 1/2 inch deep and then paint them with a little olive oil. Place the eggplants on a lightly oiled baking sheet cut side up if you're using halves and bake at 350F for 30 to 40 minutes or until the flesh is soft. Set aside until cool enough to handle. Using a table knife and spoon, gently cut a slit down one side of the whole eggplants so that you can open them up and push the flesh to either side, but don't halve them. Pile several heaped tablespoons of stuffing in the center of each eggplant. If you're using halved eggplants, break up the cooked flesh with the tines of a table fork to make room for the stuffing. Be careful not to cut through the eggplant skin. Set the stuffed eggplants in a lightly oiled rectangular roasting pan. Raise the oven temperature to 450F. Place 1 or 2 tomato slices on top of each eggplant and drizzle a teaspoon of olive oil over each. Sprinkle a little grated cheese on top of the tomato slices. Bring a teakettle of water to a boil and pour water into the roasting pan to a depth of about 1/2 inch. Bake for 15 to 20 minutes or until the tops are nicely browned. Set the eggplants aside until you're ready to serve. They should be served warm or at room temperature but not cold.Makes 6 to 8 servings.
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