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1
In a saucepan, heat 2 tablespoons of the oil over medium high heat, saute pine nuts until slightly darkened,about 2 minutes.
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2
Add chopped onion and garlic, cook, stirring occasionally, until onion begins to soften, about 2 minutes.
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3
Add rice, currants, 1 1/4 teaspoon of the salt, sugar, cinnamon, alspice and pepper, stir well.
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4
Add 2 cups boiling water, reduce heat, cover and simmer until liquid is absorbed but rice is still slightly firm, about 18 minutes.
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5
Scrape into bowl, let cool.
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6
Pressing lightly, roll eggplants over work surface to loosen flesh.
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7
Cut off 1/8 inch thick slice lenghwise from each.
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8
With spoon, scoop out flesh, leaving about 1/4 inch thick walls, set shells aside.
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9
Chop flesh and slices.
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10
Core and chop 1 of the tomatoes.
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11
In skillit, heat 1 tablespoon of the remaining oil over medium high heat, saute chopped eggplant and tomato and remaining salt until eggplant is softened, about 5 minutes, let cool.
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12
Add to rice mixture along with green onions, parsley, dill and mint, toss with fork.
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13
Cut 1/2 inch off tops of mini sweet peppers and remaining tomatoes, with spoon, remove seeds and ribs.
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14
Fill eggplants, peppers and tomatoes with rice mixture, place in roasting pan just large enough to hold veggies snugly.
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15
Drizzle with remaining oil, 1/2 cup water and lemon juice.
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16
Cover with lightly greased foil.
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17
Bake in 400f degree oven for 1 hour.
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18
Uncover and bake until veggies are very tender, 15 to 20 minutes.
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19
Serve warm or at room temperature with pan juices spooned over top.
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20
Variation: Brown 8 oz lean ground lamb or beef in skillet before cooking eggplant, drain off fat.
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21
Add to filling.
