Stuffed eggplant

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rice: 1 measuring cup
cooked dal: 1 measuring cup
ground meat: 300grs
onion: 1
tomato paste: 1 measuring cup
special herbs (chives, parsley, dill, coriander, mint, tarragon, savory, scallion): 400 grs
verjuice or tamarind extract: 1.2 measuring cup
brewed saffron: 1 tablespoon
curry powder, turmeric, salt, black pepper, red pepper, oil
bell peppers: 3
eggplants: 3
tomato: 4
onion: 1 big one

Direction:
Sauté the well-chopped onion with some liquid oil in a pan until it looks golden. Add ground meat, curry, turmeric, salt, red and black pepper, and sauté slightly until the color of the meat changes.
Put three tablespoons of tomato paste and cooked dal and chopped herbs in a pan, and sauté them slightly. Remove the pan from the heat, add the drained rice, and mix the sauce.
Empty the bell peppers, eggplants, tomatoes and onions, and stuff them with the sauce. Place the stuffed vegetables vertically in a casserole and put it on the heat.
Mix 4 tablespoons of tomato paste with water and scatter the mixture on the stuffed vegetables. Let the dish cook for 1.30 to 2 hours on the heat so that it would have about 1.3 measuring cup of sauce in the end.
As for the eggplants, remove the eggplant and empty it carefully so that the outer skin would not be cut.
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