Stuffed Eggplant (Sheikh el Mahshi)

Ingredients: 1 large eggplant 1 pound ground chuck beef teaspoon cinnamon teaspoon allspice 3-4 tablespoons fresh chopped parsley or 1 tablespoon dried parsley 2 tablespoons pine nuts (optional) 1 cup chopped onion, medium coarse 1 tablespoon butter 3 tablespoons vegetable oil salt and pepper to taste Directions: Eggplant: Cut eggplant into round slices, 1 to 1 inch thick. Sprinkle each side with salt and allow to sit in a colander to drain for 15 to 30 minutes. This removes any excess moisture and bitterness. Pat slices with paper towel until completely dry. Brush each side with oil, using 1 tablespoon of oil in all. Heat 1 tablespoon oil in a non-stick skillet on medium-high heat. Add eggplant to hot oil, being careful to avoid splattering. Do not move the eggplant once placed in the skillet, adjusting heat to avoid burning. Saut for 4-5 minutes or until lightly browned. Turn eggplant over and add another tablespoon of oil if necessary. Continue cooking until lightly browned. Remove from skillet and drain on paper towels. Place eggplant in a baking dish and set aside to cool. Meat Filling: In a skillet, melt 1 tablespoon of butter on medium-high heat. Saut chopped onions until onions are softened. Add ground beef, breaking up meat with a wooden spoon to avoid large clumps. Add cinnamon, allspice and pine nuts to the mixture, and season with salt and pepper to taste. Once meat is browned, remove from heat and drain any excess liquid. Add chopped parsley to meat filling and gently stir until combined. Sauce: Mix all sauce ingredients in sauce pan and bring to a boil over medium heat. Assembly & Final Cooking: Preheat oven to 375 degrees. Place an ample portion of the meat filling on each slice of the cooled eggplant (in baking dish). Press meat filling down with a spoon to ensure that it remains in place while baking. Carefully ladle the hot sauce over the stuffed eggplant. Bake at 375 degrees for 45-50 minutes. Serve with rice. Sauce 24 ounces canned tomato puree or tomato sauce 1 cup water teaspoon garlic powder teaspoon cinnamon teaspoon allspice