Mahshy

Ingredients

 * 1 kg eggplant
 * 1/4 tsp salt
 * 2 tbsp butter or oil
 * 1 onion, chopped
 * 1 kg tomatoes, chopped
 * Parsley
 * 1/2 c short-grain rice
 * Salt and pepper to taste
 * 1 c chicken broth or beef broth

Directions

 * 1) Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes.
 * 2) Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.