Stuffed Eggplant Casserole
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 1/4 | c | Pine nuts |
| 1/4 | c | Vegetable oil |
| 2 | tb | Water |
| 6 | oz | Beef; ground, or |
| 6 | oz | Lamb; ground |
| 1 | sm | Onion; grated, plus |
| 1 | c | Onion; chopped |
| 3/4 | ts | Allspice; ground |
| 1/8 | ts | Cinnamon; ground |
| 1 | pn | Cloves; ground |
| 1 | pn | Nutmeg; grated |
| 3 | ts | Tomato paste |
| 1/4 | c | Parsley; chopped, plus |
| 2 | tb | Parsley; chopped |
| Salt; to taste | ||
| Pepper; freshly ground to taste | ||
| 12 | Eggplants; Italian, 4- or 5-inch | |
| 2 | ts | Garlic; chopped |
| 1 | sm | Bay leaf |
| 1/2 | c | Green bell pepper; cored, seeded and minced |
| 2 | ts | Jalapeno; finely minced, or more to taste |
| 1/2 | c | Water |
| 1 | pn | Sugar |
| 2 | Tomatoes; seeded and thinly sliced |
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