3-4 eggplants cut lengthwise and fried

2 cups Egyptian rice rinsed well

1 medium onion finely chopped,

1 medium tomato, small dice

Handful of parsley

Handful chopped grape leaves

1 tablespoon tomato paste

Salt and pepper to taste

1/4 tsp tumeric

3 tablespoons pomegranate molasses

1/4 cup olive oil

Juice of 1 large lemon

Sauce Mixture

2 cups chicken broth

2 tablespoons tomato sauce

2 tablespoons olive oil

Juice of 1 large lemon

Instructions

Rinse rice, cut onion, tomatoes and grape leaves. Add tomato paste, salt and seasonings.

Add pomegranate molasses and oil and lemon juice. Mix well

Make the sauce mixture.

Fry eggplant and layer in bottom of casserole dish, top with rice mixture then add another layer of the eggplant.

Pour the sauce mixture over the casserole.

Cover with foil and bake at 350 for 1 hour 30-40 minutes.