Recipe - Stuffed Eggplant With Lamb

6 Italian or Japanese
eggplants
1 cup Olive oil
2 tablespoon Unsalted butter
2 Onions; finely chopped
1 pound Ground lamb
3 Tomatoes; peeled, seeded,
And chopped
2 Green bell peppers; seeded,
chopped
Salt; to taste
One half cup Finelychopped fresh parsley
2 tablespoon Fresh lemon juice

Peel the eggplants lengthwise in 1/2inch strips "zebrastyle", leaving a
1/2inch strip of skin between each peel. Trim off long stems so eggplant
will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant
until golden all over and beginning to soften, turning frequently. Transfer
eggplant to a baking dish, placing them side by side, and cut a deep slit
lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add
the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for
10 minutes. Add the tomatoes, bell peppers and salt, and saute until all
the juices are absorbed, about 5 more minutes. Stir in the parsley, and
lemon juice, adjust seasonings and remove from heat. Preheat oven to 350
degrees. Stuff the eggplants tightly with the ground lamb mixture,
enlarging the opening with your hand. Add a little water to the baking
dish, cover, and bake for 30 to 40 minutes, or until eggplants are very
tender. This recipe yields 4 to 6