Stufed Eggplant/Mahshi Batindshan Bi Sayt

Found this in a world best recipe book on vegetables. This recipe is from Lebanon Posted for Zwt6

• Ready In: 11 mins
• Serves: 6

Ingredients

• 6  small eggplants
• 1  cup cooked rice
• 1⁄4  chopped walnuts
• 4  tablespoons parsley, chopped
• 3  tablespoons onions, chopped
• 2  tomatoes, peeled sliced and chopped
• 1⁄2 cup olive oil
• 1⁄2 green pepper, seeded and chopped
• 1 1⁄2 teaspoons salt
• 2  tomatoes, sliced

Directions

1. Remove the stalks from the eggplants and cut in half lengthwise.
2. Hollow out each half with a sharp knife.
3. Mix rice ,walnuts,parsley,onion,tomatoes, oil,red or green pepper, 1tsp salt and some blk pepper until well combined.
4. Stuff the eggplant 3/4 full with mixture.
5. Place the sliced in a heavy saucepan and arrange the eggplants on top.
6. Sprinkle with 1/2 tsp salt and add enough water to half cover the eggplant.
7. Cover bring to a boil,reduce heat and simmer for 45 minutes until.
8. Uncover after cooking 30 minutes to allow sauce to thicken.
9. Transfer to a serving dish let cool and serve.