STUFFING =======================
1 1/2 lb ground lamb,with some fat
1/2 c raw rice,well-rinsed
3 md (1-1/2 cups) onions, cut
-into rings
1/4 c fresh coriander, chopped
1/4 c fresh flat leaf italian
-parsley, ch, opped
1/4 c fresh basil, chopped
1/4 t black pepper
2 t salt, or to taste
VEGETABLES =====================
5 (2 lbs) eggplants
6 (1-1/4 lbs) red (or green
-or)
-both pe, ppers water, boili
6 (2 lbs) ripe but firm
-tomatoes
3 tart green apples such as
-granny sm,ith or mcintosh
2 c fresh (or tomatoes), canned
-pureed
1. Mix all stuffing ingreds together & set aside.
2. Cut into eggplants 1-inch deep, lengthwise, pry open, & scoop out
seeds to provide a pocket big enough to hold abt 1/2 cup stuffing.
Cut off 1/2-inch of tops of peppers. Scoop out & discard seeds &
ribs. Put peppers in a bowl & pour boiling water over them to
tenderize somewhat. Let stand for 2 mins, then drain. Save tops.
Cut off 1/2-inch of tomatoes & scoop of loose seeds & liquid, leaving
a thick firm wall. Save tops.
Peel & core apples then cut them into thin slices. Set aside.
3: Stuff vegetables abt 3/4 full & cover them with their tops. Arrange
in layers in a large pan as follows: First eggplants, then 1/3 of
apples slices, peppers, another 1/3 of apples slices, tomatoes, &
balance of apples. Pour tomato puree over all. Cover pan, bring to a
boil, reduce heat to low, and cook for 1-1/2 hours. There is very
little sauce. Should it dry out too quickly, add abt 1/2 cup of water.
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