2 cups chicken stock
3/4 cup long grain white rice
2 medium eggplants, unpeeled, cut in 1/2 inch slices
3 tablespoons olive oil
1/4 cup pine nuts
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon cardamom
freshly ground pepper to taste
2 teaspoons lemon juice
1 can crushed tomatoes
2 large tomatoes, seeded, sliced, and drained
1 cup crumbled feta

Heat oven to 375. In a small saucepan over high heat, bring stock to boil. Stir in rice, reduce heat to medium low, and cook, covered, until liquid is absorbed.

Place eggplant slices on a baking sheet lightly coated with cooking spray or oil. Brush tops of eggplant slices with 2 tablespoons olive oil. Bake until softened and lightly browned, about 20 minutes.

In a medium skillet, add remaining 1 tablespoon olive oil Add pine nuts and saute until golden, about 2 minutes. Add onion, garlic, and seasonings and saute until tender, about 5 minutes. Stir in lemon juice and canned tomatoes and cook until blended, about 2 minutes.

Reduce oven temperature to 350. In 9×13 baking dish lightly coated with cooking spray or oil, arrange in layers half of eggplants slices, half of rice, and of tomato, and half of tomato sauce. Repeat, omitting tomato.

Cover and bake 25 minutes. uncover and sprinkle with feta. Bake, uncovered, another 20 minutes.
from Casseroles.