3 long (Italian) eggplants
1/4 cup walnuts pigniola
1 cup medium-grain rice
Currants 1 / 2 cup, washed and trimmed
1/2 cups water
1 teaspoon cinnamon
3 large onions, finely chopped
1 teaspoon freshly ground black pepper
3 medium tomatoes, peeled and chopped, 1 tomato extra on top of the stuffed eggplant
1 teaspoon salt (or salt)
1/2 cup chopped fresh dill (or 2 teaspoons dried dill)
1 teaspoon sugar
1/2 cup chopped fresh mint (or 2 teaspoons dried mint)
1/2 cup olive oil.
1/2 cup chopped fresh parsley
Cut the top and the eggplants are long enough, cut them in half. Base each cup gently, without tearing the edges. Put olive oil in a pan, add the chopped onion and walnuts. When the onions are transparent and nuts golden, add two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and remaining ingredients Stir five minutes. Add 1 cup of water. Reduce heat and simmer for ten minutes. Remove the rice mixture into a bowl and let cool.Spoon this mixture into the eggplant until they are full but not packed tight. Cut the tomato into six wedges and fourth place a wedge attached to the top of each eggplant. Replace the eggplant to the pan. Add two cups of water. Cover and simmer for forty (40) minutes.
Serve at room temperature.