1 md Eggplant

           Salt
      2 c  Long grain rice

           Water
    3/4 c  Olive oil

      3 ea Chopped onions

      2 tb Pine nuts

      1 lg Ripe tomato, diced

      2 tb Currants

      1 tb Sugar

      2 ts Cinnamon

      2 ts Allspice

           Salt & pepper
      1 c  Fresh dill, chopped

  Cut stem off eggplant.  Using vegetable peeler, peeling lengthwise, remove
  a strip of skin, leave next strip on.  Continue to peel in this striped
  fashion.  Cube eggplant into 1" cubes.  Sprinkle generously with salt & set
  aside for 3 hours.  Rinse well.  Drain as well as possible, but don't tear
  the eggplant.
  Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
  Drain well & set aside.
  Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently.
  till tender & golden brown on all sides.  Drain to remove excess oil.
  Add onions & pine nuts to same pan.  Saute for 15 to 20 minutes.  Stir in
  the rice & cook, stirring frequently, for 8 to 10 minutes.  Stir in
  eggplant & rest of ingredients except dill.  Add 3 cups hot water, bring to
  a boil, cover & cook over medium heat for 5 minutes.  Reduce heat to low &
  cook till all the water has been absorbed.  Stir in the dill.
  Ensure that the skillet lid has a very good seal.  Cover the skillet with a
  clean towel & put the lid on top of that.  Set pan on a heat diffuser over
  the lowest possible heat & leave it for 30 minutes.  Stir.  Serve cold.
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"