1 lg. eggplant
1 lb. ground beef or lamb
1/2 c. pine nuts (optional)
1 tsp. salt
1 tsp. pepper
1 tsp. mint
1 tsp. cumin
1 tsp. parsley
1 med. can tomatoes
1 can tomato paste
1 c. water

Cut eggplant in half and then in 3/4 inch wedges, making a slit on top of each piece. Place in a greased baking pan and bake 10 minutes in hot oven or until each piece is tender (400 degrees). Brown meat, pine nuts, salt and spices and then add a spoonful in each eggplant. Cook tomatoes and paste about 15 minutes. Pour slowly over filled eggplant. Bake at 350 degrees for 30-35 minutes or until eggplant is done, but firm.

Eggplant can also be sliced and place in alternate layers with the meat mixture and bake. Before using the eggplant, I slice and salt each piece and then rinse off the liquid. This takes some of the bitterness from the eggplant before using.