2 lg. eggplants
Butter
1 lb. lean lamb or beef, ground coarse
1 med. onion, chopped fine
1/4 c. pine nuts (snoobar)
2 (8 oz.) cans tomato sauce
2 c. water

Peel eggplants and cut lengthwise in wedges. Slit each wedge lengthwise to make a pocket, being careful not to slit through ends and bottom. Brush wedges with butter, place in baking dish and bake in hot oven (450 degrees) for 10 minutes. Remove and allow to cool.

STUFFING: In skillet, brown meat and onions. Add pine nuts, salt, pepper and cook for a few minutes. Place stuffing into slit eggplants. Place securely into baking dish, filling side up. Mix tomato sauce, water, salt and pepper and gently pour over eggplant. Bake in 350 degree oven for 30 minutes. Serve over rice.