Mahshy (Stuffed Eggplant with Rice)

Ingredients:

1 kg Eggplant
1/4 tsp salt
2 tbsp butter or oil
1 Onion, chopped
1 kg tomatoes, chopped
parsley
1/2 c short-grain rice
salt and pepper to taste
1 cup vegetable broth

Directions

Wash and core Eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute Onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes.

Fill Eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.