Stuffed Eggplant (Batenjen Sineeya)

1 large eggplant
1 lbs ground meat
1 large can whole tomatoes
cup pine nuts
pinch cinnamon
1/4 tsp allspice
2 tsp salt
1 clove garlic, minced
2 medium onions, minced
1 tbsp butter

Brown meat, garlic, pine nuts, & onions in butter; set aside. Cut unpeeled eggplant lengthwise into quarters & fry in oil until
golden brown; drain & cool. Cut pocket in each quarter of eggplant; stuff with meat mixture; place in shallow baking pan.
Pour tomatoes over; bake at 350 for 40 minutes.