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1
To prepare the stuffing, cook the chopped onion in 2 tablespoons of olive oil over medium-low heat.
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2
After about five minutes, when the onion starts to soften, add the chopped green peppers.
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3
Cook together for 10 to 15 minutes, or until the vegetables are soft but not browned.
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4
Remove the vegetables from the pan with the oil in which they cooked, and set aside.
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5
Add ground lamb to the pan, and saute quickly, raising the heat and stirring constantly until the lamb is thoroughly browned.
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6
(If the lamb is especially lean, you may need to add a teaspoon or more of olive oil to the pan.)
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7
Scrape the lamb with its fat into a sieve to drain.
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8
Discard the fat and return the lamb to the pan, together with the chopped vegetables.
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9
Add the tomatoes, mint, cumin and red-pepper flakes to the pan and mix well.
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10
Cook, stirring occasionally, over medium-low heat until the tomatoes have released all their liquid and the sauce has thickened.
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11
Do not let the sauce dry out.
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12
Taste and adjust the seasonings, adding salt and freshly ground black pepper if desired.
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13
Remove from heat and stir in the rice and parsley, mixing well.
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14
Set aside until ready to use.
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15
(The stuffing may be prepared a day or more ahead of time and refrigerated until ready to use, but bring it back to room temperature before proceeding with the recipe.)
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16
Preheat the oven to 350 degrees.
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17
Rinse the eggplants.
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18
If they are the smaller Italian variety, leave them whole, but prick them with a fork in half a dozen places.
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19
If using larger eggplants, cut in half lengthwise and score the cut surfaces in a crosscross pattern no more than half an inch deep.
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20
Be careful not to cut through the skin of the eggplants.
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21
Paint the cut surfaces with a little olive oil.
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22
Place the eggplants on a lightly oiled baking sheet (cut side up if you are using large ones), and bake them for about 30 to 40 minutes, or until the flesh is soft.
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23
Set aside until they are cool enough to handle.
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24
Using a table knife and spoon, gently cut a slit down one side of the whole eggplants so that they can be opened up and the flesh can be pushed to either side.
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25
(Do not cut them into halves.)
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26
If using halved eggplants, break up the cooked flesh with the tines of a table fork to make room for the stuffing.
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27
Be careful not to cut through the eggplant skin.
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28
Pile several heaping tablespoonfuls of stuffing in the center of each eggplant.
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29
When the eggplants have been stuffed, set them in a lightly oiled rectangular roasting pan.
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30
Raise the oven heat to 450 degrees.
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31
Place one or two thin slices of tomato on top of each eggplant and drizzle a teaspoon of olive oil over each.
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32
Sprinkle a little grated cheese on top of the tomato slices.
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33
Pour boiling water into the roasting pan to a depth of about one-half inch, place in the oven, and cook for 15 to 20 minutes, or until the tops are nicely browned.
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34
Set the eggplants aside until you are ready to serve them.
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35
For serving they should be warm or at room temperature, but not cold.
