2 medium eggplants
Vegetable oil, for frying
1 1/2 pounds lean ground beef
1/4 cup olive oil
3 tablespoons chopped fresh parsley leaves
1/2 tablespoon freshly ground pepper
1/2 tablespoon salt
Parsley, for garnish
Red Sauce:
2 eggplant cores
1/2 green pepper, chopped
1 jalapeno pepper, chopped
2 teaspoons salt
1 teaspoon black pepper
1/4 cup olive oil
1/2 cup water
1 tablespoon beef base
4 cups crushed tomatoes
Cut the eggplant in half lengthwise and widthwise and "stripe" the skin with a peeler. Core the eggplant, leaving at least 1/3-inch outer layer. Reserve cores for red sauce. Saute the eggplant in vegetable oil until all sides are brown.
Lightly brown the beef in a frying pan and drain oil. Blend the beef in a food processor and then return to the pan. Add remaining ingredients and cook over medium-high heat for 4 minutes. Reduce heat to medium and continue to cook for about 10 minutes.
For the red sauce, blend the eggplant cores, green pepper, and jalapeno until smooth in a food processor. Place in saucepan with heated olive oil and saute until it boils and melts together, about 20 minutes. Season with salt and pepper. Add the remaining ingredients and boil until it thickens and oil appears at top.
Then stuff eggplant with prepared beef and top with red sauce. Garnish with parsley and serve with rice.
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