Prepare Eggplants

Cut eggplants in half, rub olive oil on all sides and roast with the outer shell up in a 400-degree oven for 30 minutes (after roasting remove as many seeds as possible) or peel and cut fresh eggplants around seeds into 1 inch cubes  (yields 5 cups) and boil in water with 2 teaspoons of sea salt until tender. Keep shells to stuff with dressing.

Rice Dressing

Make a roux in a medium saucepan with oil and flour stirring these ingredients together over medium heat until it is a dark chocolate color.

Add onion, peppers, and garlic into the roux and cook them for 10 minutes or until onions become transparent.

Brown the ground meats together in a large pot and drain the oil.

Add the roux mixture to the meat and stir in the seasoning.

Pour the broth and water into the meat mixture then add the eggplant, stir then simmer for 30 minutes covered.

Stir in 3 cups of cooked rice and serve.

You may prefer stuffing the roasted eggplant shells and top them with breadcrumbs then bake at 350 degrees until breadcrumbs are toasted.

Another way is to pour the dressing into a casserole dish and cover with breadcrumbs and cook in the oven at 350 degrees for 20 minutes.