This is the vegetarian version of a very special dish that translates into “The Sheik of Stuffed Dishes.” Serve it over Syrian Rice and you will be delighted with the satisfying flavor it offers. Eggplant Boats:

• 2 large eggplants
• 1/4 cup olive oil
• SPICE BAZAAR All Good SPICE
• SPICE BAZAAR GARAM MASALA INDIAN BLEND

Filling:

• 3 Tbsp olive oil
• Filling:
• 3 Tbsp olive oil
• 1 medium zucchini, diced
• 1 cup diced onion
• 5 large mushrooms, diced
• 1 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
• 1/2 tsp SPICE BAZAAR All Good SPICE
• 3 Tbsp pine nuts or slivered almonds, toasted

Sauce:

• 2 15 oz cans crushed tomatoes
• 1 1/2 cups water
• 1 1/2 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
• 1 tsp SPICE BAZAAR ATHENIAN GARDEN SPICE
• 1/2 tsp SPICE BAZAAR All Good SPICE
• 3 Tbsp chopped parsley
• Preheat oven to 450 degrees.

Prepare Boats: Cut stems off the eggplants. Cut them in half lengthwise and then in half again across the middle. Cut each quarter into 2 or 3 wedges. Brush the cut surfaces with olive oil, sprinkle with All Good SPICE and GARAM MASALA INDIAN BLEND. Place the eggplant wedges, skin side down, in a 10x14 inch baking pan and bake for about 20 minutes, until browned. Remove baking pan from oven and set aside to cool. Set oven temperature to 400 degrees. Prepare Filling & Sauce: In a large frying pan, sauté the filling ingredients, except the pine nuts, until the vegetables are lightly browned. Transfer to a bowl. Mix in the pine nuts and set aside. Place the sauce ingredients in the frying pan. Bring to a boil, reduce heat and simmer for 3 minutes (the sauce will be thin). Set aside. Fill Boats and Bake: Working with the eggplant wedges in the baking pan, cut a 2 inch slit into each wedge along its length. Spread open along the slit to form a pocket. Do not cut through the skin. Press a heaping teaspoon of the filling into each pocket. Carefully spoon the tomato sauce over the top. Sprinkle with chopped parsley. Bake, uncovered, for 40 to 45 minutes until sauce has thickened and the egg-plant is tender. This is a great party dish because it can be prepared ahead and frozen without baking. Defrost before baking.