Preparing : Wash the vegetables. Cut off the stems from eggplants, and cut them into two crosswise. Scoop out the pulp, leaving 2-3 milimeter thick shells, place in water. Peel the onions, wash and chop finely. Wash and drain the rice. Separate the parsley leaves and chop finely. Mix well the tomato paste, minced meat, onion, rice, parseley, salt, black pepper, 1/3 cup water and the margarine. Fill the eggplant shells with this mixture. Place tomato slices over the open ends and place them in a shallow dish with the open ends up. Heat and add the remaining water and cover and simmer for about 50 minutes, until the rice is tender.
Good Apetite.