Stuffed Eggplants and Zucchini in a Rich Tomato Sauce Baatingan w Kusaa Bil Banadoura

Ingredients

• 2½ tbsp olive oil
• 2 onions, finely diced (2½ cups/350g)
• 4 cups/1kg tomato puree
• 12¼ oz/350g ripe tomatoes (2 large), coarsely grated
• 3¼ cups/750ml chicken stock or water
• 1 tbsp sugar
• Salt and black pepper
• ¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
• 9 oz/250g ground lamb
• ¼ cup/60ml olive oil
• ½ tsp ground cinnamon
• ¾ tsp ground allspice
• ½ tsp ground cumin
• About 3 green onions, finely sliced (⅓ cup/35g)
• ¾ cup/15g mint leaves, roughly chopped
• ¾ cup/15g parsley leaves, roughly chopped
• 1 cup/20g dill, roughly chopped
• 1 red chile, seeded and finely diced (1 tbsp/10g)
• 1 lemon: finely grate the zest to get 1 tsp
• 3 tbsp water
• 1½ lb/700g eggplants (between 3 and 6, depending on size)
• 1½ lb/700g zucchini (between 3 and 6, depending on size)
• 7 tbsp/100ml olive oil
• 6 garlic cloves, finely chopped
• 1 tbsp coriander seeds, lightly crushed in a mortar and pestle
• 1 red chile, seeded and finely diced (1 tbsp/10g)
• ¼ cup/5g parsley leaves, roughly chopped
• ¼ cup/5g mint leaves, roughly torn
• ¼ cup/5g dill leaves
• 1 green onion, thinly sliced (2 tbsp/10g)
• 1 cup/250g Greek yogurt

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