Eggplant Stuffed With Lamb — Jewish Food Society

Ingredients

• 2 large eggplants, halved
• 2 teaspoons kosher salt
• 1 pound ground lamb
• 1 ½ onions, ½ grated and 1 finely chopped
• 4 garlic cloves, 2 grated and 2 finely minced
• ¼ cup mixed chopped fresh cilantro and parsley
• 2 teaspoons plus a pinch of kosher salt
• 1 tablespoon canola oil
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 2 tablespoons tomato paste
• ½ cup crushed tomatoes
• ¼ cup pine nuts
• 1 cup tomato sauce
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, thinly sliced
• ½ teaspoon kosher salt
• 1 (15-ounce) can crushed tomatoes