1 lg. eggplant
3/4 lb. ground lamb
1 med. onion
Salt and pepper to taste
1 can tomato paste
Vegetable oil or Crisco
Pignolia nuts (optional)

Brown meat, onions, and pignolia nuts in oil. Add salt and pepper to taste. Peel eggplant and cut into 4 pieces lengthwise. Slice each piece on one side only, not all the way through. Fry eggplant in oil until golden brown. Drain on paper towel.

Place eggplant in baking tray and open sliced side. Fill with meat mixture. Dissolve tomato paste in water. Cover eggplant with sauce. Bake in 350 degree oven for 1/2 hour. Serve over rice. Serves 4 people.