1/2 lb. ground lamb
1 med. onion, chopped fine
1 med. eggplant
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1 (18 oz.) can tomatoes
1 tsp. pine nuts, chopped walnuts may be substituted

Peel eggplant. Cut lengthwise in quarters. Brush with vegetable oil and place in a 13 x 9 inch baking pan. Broil until light brown. Saute meat, onions, salt, pepper, cinnamon, and nuts until medium cooked (not brown).

Make a slit in each quarter of eggplant lengthwise. Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminum foil. Bake at 375 degrees for about 1 hour. Serve with Lebanese Rice. Serves 4-6.